2 servings; 10 min preparation; 20 min cooking time.
Moqueca is a Brazilian fish stew, made with coconut milk and vegetables. In its original version, it is made with salty water fish, but I decided to feature salmon this time. The coconut flavor complement the fish perfectly. Finished with lime juice and fresh cilantro, it’s a complete delicious and full of flavor meal.
Normally Brazilians add palm oil for the stew, but I personally don’t approve the ways they produce it. For everyone who does not know, a big percentage of the rain forest around the world has been destroyed and a lot of animals have been abused during the production process. Besides its controversial origin, palm oil it’s just not good for you. It’s very high on saturated fats and it’s proven that increases cholesterol.
So to avoid any controversial and unhealthy products, I simply chose not use it. For this recipe I used coconut oil, which is by far a healthier option.
- 400 g salmon (or any white fish of your choice)
- 400 ml coconut milk
- 1 medium onion, wedges
- 2 garlic cloves, minced
- 1 red bell pepper, julienne
- 1 yellow bell pepper, julienne
- 1 tsp tomato paste
- 300 g chopped tomatoes
- 1 lime, juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika powder
- 10 g fresh cilantro, minced
- 1 tbsp coconut oil
- 1 tbsp coconut cream (optional)
- 1/2 tsp pepper
- 1 tsp salt
Cut the fish in even pieces, but not very small. Place it in a bowl and squeeze the lime. Let the fish marinade until you prepare the sauce.
Cut the onion in thin wedges. Mince the garlic very fine. Cut the bell peppers, remove the seeds and cut in thin juliennes.
Heat coconut oil in a pan. Saute the onions for 4 minutes. Add the garlic and saute for 2 more minutes. Add the bell peppers. Season with paprika, cumin and coriander. Stir for 2 min.
Add the tomato paste and cook it for 2 min. Add the chopped tomatoes and coconut milk.
Take the fish from the bowl and place the pieces in the sauce. Add the lime juice. Cover with the lid and let it simmer for 5 to 10 min. If you want stronger coconut flavor, add coconut cream.
Be careful not to overcook the fish. Take the pan from the heat. Add fresh cilantro and stir gently. Serve with rice or quinoa and green salad. Enjoy!