Brazilian Salmon Stew (Moqueca) Recipe
Salmon stew dependent on Brazilian style moqueca fish stew. Salmon marinated in garlic, lime juice, paprika and cumin, the cooked with onions, ringer peppers, tomato, cilantro, and coconut milk.
Planning time: 25 minutes - Cook time: 45 minutes - Marinating time: 2 hours - Yield: Serves 6-8
Ingredients
Marinade:
The cloves from 1/2 head of garlic, stripped, pulverized, minced
2 Tablespoons of new lime juice
3/4 teaspoon of coarse salt
1 Tablespoon of sweet paprika
2 1/2 teaspoons of ground cumin
1/2 teaspoons of naturally ground dark pepper
Other:
1/2 to 2 pounds of salmon, cut into 2-inch pieces (largish-nibble measured pieces)
Olive oil
2 medium onions, cut
1 huge green chime pepper, seeded, de-stemmed, and cut
2 medium tomatoes, cut
Salt and newly ground pepper
1 14-ounce can normal (not light) coconut milk
1 huge cluster new cilantro, hacked, 1-2 containers
Steps to Make It
1-Marinate salmon: Mix together the marinade fixings. Give the salmon a chance to marinate in this glue for no less than 2 hours. The more extended, the better.
2-Layer fixings in a substantial pot: In an extensive dish (huge secured skillet or Dutch stove), coat the base of the container with two or three tablespoons of olive oil. Include a layer of cut onions, and after that a layer of cut chime peppers, and a layer of cut tomatoes.
Spot the fish pieces, with the marinade, over everything, and begin layering once more—onions, chime peppers, and tomatoes.
3-Top with cilantro, coconut milk, olive oil: Sprinkle liberally with salt and pepper. Include about portion of your new cilantro to the top.
Pour coconut milk over the top. Shower liberally with olive oil over the main (a few tablespoons).
4-Simmer: Bring to a bubble, lessen warmth to low, spread and let stew for 30 minutes to 60 minutes, until the vegetables are cooked through.
Topping with outstanding cilantro.
Ingredients
Marinade:
The cloves from 1/2 head of garlic, stripped, pulverized, minced
2 Tablespoons of new lime juice
3/4 teaspoon of coarse salt
1 Tablespoon of sweet paprika
2 1/2 teaspoons of ground cumin
1/2 teaspoons of naturally ground dark pepper
Other:
1/2 to 2 pounds of salmon, cut into 2-inch pieces (largish-nibble measured pieces)
Olive oil
2 medium onions, cut
1 huge green chime pepper, seeded, de-stemmed, and cut
2 medium tomatoes, cut
Salt and newly ground pepper
1 14-ounce can normal (not light) coconut milk
1 huge cluster new cilantro, hacked, 1-2 containers
Steps to Make It
1-Marinate salmon: Mix together the marinade fixings. Give the salmon a chance to marinate in this glue for no less than 2 hours. The more extended, the better.
2-Layer fixings in a substantial pot: In an extensive dish (huge secured skillet or Dutch stove), coat the base of the container with two or three tablespoons of olive oil. Include a layer of cut onions, and after that a layer of cut chime peppers, and a layer of cut tomatoes.
Spot the fish pieces, with the marinade, over everything, and begin layering once more—onions, chime peppers, and tomatoes.
3-Top with cilantro, coconut milk, olive oil: Sprinkle liberally with salt and pepper. Include about portion of your new cilantro to the top.
Pour coconut milk over the top. Shower liberally with olive oil over the main (a few tablespoons).
4-Simmer: Bring to a bubble, lessen warmth to low, spread and let stew for 30 minutes to 60 minutes, until the vegetables are cooked through.
Topping with outstanding cilantro.
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