How to Cook Moqueca Baiana / Brazilian Seafood Stew with Salmon & Coconut Milk Base

Cut 1 pound of salmon into 1 to 2 inch cubes.

Dice green bell pepper and other sweet peppers as desired.

Chop a medium-sized jalapeno for spice, adding more if desired.

Chop half an onion and dice 1 large tomato, which can be skipped if not available.

Squeeze the juice of 2 limes and finely chop 1/3 bunch of cilantro.

Heat 1 tablespoon of coconut oil in a pan and sauté the onions for 3 to 4 minutes on medium heat.

Add 1 teaspoon of tomato paste (optional) and 4 cloves of garlic, adjusting garlic to taste.

Stir in 1 teaspoon of paprika, 1/2 teaspoon of ground cumin, and cayenne pepper to taste.

Add diced tomatoes after 3 to 4 minutes of cooking.

Pour in coconut milk and add salt to taste, letting it simmer for about 5 minutes.

Toss in the sweet peppers and jalapeno, stirring once bubbles appear.

Add the fish pieces, ensuring they are covered with the sauce.

After 3 minutes, add the green onions and cook for another 2 minutes until the fish flakes apart.

Toss in the cilantro and lime juice gently to avoid breaking the fish.

Equipment Needed

Dietary

Allergens