Salmon: An Inspired New Spin on Moqueca
Several years ago, a Brazilian friend of mine introduced to me a salmon version of this stew she had improvised, given that the typical Brazilian fish used for moqueca isn’t found around here. It was so good I begged Fernanda for the recipe, which she translated into English for me. (By the way, you can’t get local salmon in Brazil. So, this is really not an authentic moqueca, but a Northern Californian interpretation.)
A Surprising Technique for Delicious Results
What is surprising about the recipe’s method is that you simmer the stew for a good 30 minutes at least. For those of us who love seafood, we know that fish and long cooking times do not go well together. This stew is an exception. It requires simmering the stew well past the point of of cooking the salmon, but it works! The result is a rich, coconut creamy, deeply flavored stew. The salmon is marinated first with lime juice, paprika, and cumin, and then simmered with onions, tomatoes, and bell peppers, in coconut milk.
Freezer-Friendly Salmon Stew
The stew is even better the next day, after the flavors have had more time to meld. You can also easily freeze the soup (see How to Freeze Soup, Beans, and Broth). The soup reheats beautifully!
Cloves from 1/2 head garlic, peeled, crushed, and minced 2 tablespoons fresh lime juice 3/4 teaspoon coarse salt 1 tablespoon sweet paprika 2 1/2 teaspoons ground cumin 1 1/2 teaspoons freshly ground black pepper
For the soup:
1 1/2 to 2 pounds salmon, cut into 2-inch pieces (largish bite-sized pieces) Extra virgin olive oil 2 medium onions, sliced 1 large green bell pepper, seeded, de-stemmed, and sliced 2 medium tomatoes, sliced Salt and freshly ground pepper 1 (14-ounce) can regular coconut milk (not light) 1 large bunch fresh cilantro, chopped (1 to 2 cups), divided
Place the fish pieces with the marinade, on top of everything, and start layering again—onions, bell peppers, and tomatoes. Pour coconut milk over everything. Drizzle generously with olive oil over the top (several tablespoons). Serve hot in individual bowls, garnished with the remaining cilantro.
