Brazilian Salmon Stew

Ingredients

• The cloves from 1/2 head of garlic, peeled, crushed, minced
• 2 Tablespoons of fresh lime juice
• 3/4 teaspoon of coarse salt
• 1 Tablespoon of sweet paprika
• 2 1/2 teaspoons of ground cumin
• 1 1/2 teaspoons of freshly ground black pepper
• 1 1/2 to 2 pounds of salmon, cut into 2-inch pieces
• Extra virgin olive oil
• 2 medium onions, sliced
• 1 large green bell pepper, seeded, de-stemmed, and sliced
• 2 medium tomatoes, sliced
• Salt and freshly ground pepper
• 1 14-ounce can regular  coconut milk
• 1 large bunch fresh cilantro, chopped, 1-2 cups

Directions

1. Stir the marinade ingredients together until you have a thick paste. Add the salmon and let it sit in that mixture for at least 2 hours; more time is even better.
2. Choose a large covered skillet or a Dutch oven, and slick the bottom with a couple tablespoons of olive oil. Build the first layer with the sliced onions, follow with the sliced bell peppers, then add the sliced tomatoes.
3. Set the salmon pieces and all of their marinade over the vegetables. Repeat the layers with more onions, bell peppers, and tomatoes.
4. Season the top generously with salt and pepper, then scatter on about half of the fresh cilantro. Pour the coconut milk over everything, and finish with a generous drizzle of olive oil, several tablespoons.
5. Bring the pot to a boil, turn the heat down to low, cover it, and simmer for 30 minutes to an hour, until the vegetables are tender and cooked through.
6. Finish with the remaining cilantro.