Here’s an irresistible spin on moqueca, the classic Brazilian fish stew.
It was so good I beggedFernandaforthe recipe, which she translated into English for me.
(By the way, it’s possible for you to’t get local salmon in Brazil.
Elise Bauer
So, this is really not an authentic moqueca, but a Northern Californian interpretation.)
This stew is an exception.
It requires simmering the stew well past the point of of cooking the salmon, but it works!
Elise Bauer
The result is a rich, coconut creamy, deeply flavored stew.
you could also easily freeze the soup (seeHow to Freeze Soup, Beans, and Broth).
The soup reheats beautifully!
Elise Bauer
Let the salmon marinate in this paste for at least 2 hours.
The longer, the better.
Coat the bottom of a large covered skillet or Dutch oven with a couple tablespoons of olive oil.
Elise Bauer
Sprinkle generously with salt and pepper.
Add about half of your fresh cilantro on top.
Pour coconut milk over everything.
Elise Bauer
Drizzle generously with olive oil over the top (several tablespoons).
Bring to a boil.
Serve hot in individual bowls, garnished with the remaining cilantro.
Elise Bauer
Elise Bauer
