Salmon Moqueca Recipe

Name: Salmon Moqueca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Salmon Moqueca falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Moqueca

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