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Brazilian Salmon Stew

Brazilian Salmon Stew
  • Category

    Main Dish

  • Cusine



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


Mix together the marinade ingredients. Let the salmon marinate in this paste for at least 2 hours. The longer, the better.

In a large pan , coat the bottom of the pan with a couple tablespoons of olive oil. Add a layer of sliced onions, and then a layer of sliced bell peppers, and a layer of sliced tomatoes. Place the fish pieces, with the marinade, on top of everything, and start layering again—onions, bell peppers, and tomatoes.

Sprinkle generously with salt and pepper. Add about half of your fresh cilantro to the top. Pour coconut milk over the top. Drizzle generously with olive oil over the top .

Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through. Garnish with remaining cilantro.