Salmon Moqueca (Brazilian fish stew)
Ingredients
4 persons
- 1200 Gram Wild salmon fillets
- 800 Gram ELVEA Whole Peeled Tomatoes
- 1 onions
- 1 handful fresh coriander
- 2 cloves look
- 1 chilies
- 60 milliliter lemon juice
- 1 tablespoons olive oil
- 1 teaspoons sea salt
- 2 tablespoons olive oil
- 1 sweet potato
- 1 zucchini in brunoise
- 1 green peppers
- 1 red peppers
- 120 milliliter water
- 180 milliliter coconut milk
- 4 spring onions
- 1 handful chopped
- fresh coriander
Preparation
-
1
Put the fish in a narrow (not metal) mixing bowl. Combine the tomatoes, onion, cilantro, garlic, chili pepper, lime juice, oil and salt in a blender. Blend until smooth and pour over the fish. Let marinate for 30 min to 1 hour.
-
2
Heat the olive oil in a large pan over medium-high heat. Add the diced sweet potato and sauté for 10 to 15 min until soft. Add some water if necessary so the potatoes don't burn.
-
3
Add the zucchini, green and red bell bell pepper and cook until everything is soft. This will take about 5 to 7 min. Add water back into the pan, if needed.
-
4
Add the water or fish stock and stir in the coconut milk. Bring to a boil, lower the heat and simmer for 2 to 3 min.
-
5
Add the fish and marinade and simmer for 10 to 15 min or until the fish falls apart easily with a fork.
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6
Just before serving, stir in the spring onion and cilantro. Serve alone or with rice.
