Salmon Moqueca

Name: Salmon Moqueca
Ingredients: Fish and Marinade; 1 1/2 pounds wild salmon fillets; 1 28-ounce can of peeled whole tomatoes, undrained; 1 onion, peeled and roughly chopped; 1 cup cilantro, chopped; 2 garlic cloves, cut in half; 1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be pretty spicy); 1/4 cup lime juice; 1 tablespoon olive oil; 1 teaspoon sea salt; For the Stew; 2 tablespoons olive oil; 1 large sweet potato, peeled and diced; 1 zucchini, chopped; 1 green pepper, chopped; 1 red pepper, chopped; 1/2 cup water (or fish stock); 3/4 cup organic whole coconut milk; 1/2 cup minced green onion (bottom parts only)- for garnish; 1/2 cup cilantro, chopped- for garnish

20 ingredients

3 steps

Ingredients

Fish and Marinade
1 1/2 pounds wild salmon fillets
1 28-ounce can of peeled whole tomatoes, undrained
1 onion, peeled and roughly chopped
1 cup cilantro, chopped
2 garlic cloves, cut in half
1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be pretty spicy)
1/4 cup lime juice
1 tablespoon olive oil
1 teaspoon sea salt
For the Stew
2 tablespoons olive oil
1 large sweet potato, peeled and diced
1 zucchini, chopped
1 green pepper, chopped
1 red pepper, chopped
1/2 cup water (or fish stock)
3/4 cup organic whole coconut milk
1/2 cup minced green onion (bottom parts only)- for garnish
1/2 cup cilantro, chopped- for garnish

Directions

1

Place fish in a shallow non-reactive (non-metal) bowl. Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil and salt in a food processor fitted with the metal blade (or a blender). Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.
2

Heat olive oil in a large skillet over medium heat. Add diced sweet potato and cook for 10 to 15 minutes, adding a little water if needed so it doesn't burn, until softened. Add zucchini, green and red pepper and continue to cook until tender, about 5 to 7 minutes, again adding water to the pan, if needed. Add water or fish stock and stir in coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.
3

Add fish and marinade and simmer for 10 to 15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro. Serve alone or over rice.