Creamy Coconut Moqueca with Salmon

Creamy Coconut Moqueca with Salmon

A flavorful and vibrant Brazilian fish stew, featuring tender salmon fillets simmered in a creamy, dairy-free coconut milk broth with bell peppers, tomatoes, and a hint of lime. Served with fluffy white rice, this dish is a delicious exploration of Latin American cuisine, perfect for bold flavor enthusiasts.

Dietary

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Ingredients

Instructions

  1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the 1 chopped yellow onion and cook until softened, about 5 minutes.
  2. Stir in the 2 minced garlic cloves, 1 sliced red bell pepper, and 1 sliced green bell pepper. Cook for 5-7 minutes until the peppers begin to soften.
  3. Add the 1 pound chopped Roma tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down.
  4. Pour in the 1 can full-fat coconut milk. Bring to a gentle simmer, then reduce heat to low.
  5. Carefully add the 1 pound salmon fillets to the simmering sauce, nestling them into the liquid. Cover and cook for 8-10 minutes, or until the salmon is cooked through and flakes easily.
  6. While the moqueca cooks, prepare the rice. Combine the 1/2 cup white basmati rice, 1 cup water, and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Fluff with a fork.
  7. Remove the moqueca from heat and stir in the 2 tablespoons fresh lemon juice. Serve the Creamy Coconut Moqueca hot over the prepared white basmati rice.

Notes

For best reheating, gently warm on the stovetop over low heat until heated through. The flavors develop even further overnight.

Nutrition (per serving)