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Reduced cumin to 2 tsp instead of 2.5 tsp as I didn’t want an overwhelming cumin taste. Followed the 2-hr marinating time. I sauteed the veggies first & let them cook until soft. Used light coconut milk as it’s the only one I had in my pantry & it was still good. Only added salmon towards the last 12mins as I didn’t want it overcooked as was the concern of another reviewer. Still turned out great even with only 25mins cooking time.
Yummy! We made extra salmon in the marinade which we cooked up in the frying pan for the kids. That was delicious on its own. The soup is as good as we had in Brazil…so it’s really 2 recipes in one
This is an incredible easily delicious recipe. I replaced the cilantro with spinach because I don’t like cilantro. Still came out delicious!
Perfect! Easy! Delicious!
Thank you . It was amazing!!! I didn’t change anything except for sautéing the onions and capsicums a little bit. My whole family kept going back for more, will definitely make it again and again and again!
I’m so glad you liked it Harpreet!
The soup was amazing but the fish was far too tough from cooking so long. Such a disappointment. May try again but only adding the fish in the last few minutes.
What a wonderful dish! I omitted the cilantro (we just don’t do it in this house) and had it with some pineapple rice with chili flakes and a nice Sauvignon Blanc. I will absolutely make this recipe again!
Delicious! Easy! Rich and flavourful coconut fish stew. I added red chilli oil to give it a punch. Tip: use key limes.
Loved it! Sold 3 at my job as a special everyone had positive comments. I added shrimp too which added more flavor to the stew. I have pics but idk how to post them would like to share them if I knew how!
How about using wild salmon with skin on? Not sure why most salmon recipes exclude the skin which is the best part.
Hi Brendon, I love salmon skin! Crisped up, it’s like bacon, salmon bacon. That said, for the same reason I wouldn’t want chicken skin in a stew, I wouldn’t want salmon skin in a stew. Not the right texture. Of course if your salmon comes with the skin on, you can remove it and fry it up in a little EVOO in a skillet. Then sprinkle the bits over the top of the stew or just eat it as a snack. Yum!
I made it for the first time. I absolutely love it. Next time I will marinate longer and use more of the veggies suggested. I made it for a male friend, so we will see what he thinks.
This was AMAZING! I made it for our first Patriot’s kick off at our Marina! It was a hit! Was even better as said the next day! Next time I think I’ll use red/orange/ yellow peppers. Overall so easy and I marinated the fish for about 4 hours. So happy I found this! It’s a recipe to pass on!
This stew is fantastic! I am unable to buy fresh cilantro where I live so I used a mixture of dried parsley and ground coriander, and it was still great. Can’t wait to try it with the cilantro as I assume it will be even better! Also I used Japanese eggplants as I don’t like bell peppers and it was delicious. I love your website, every recipe turns out great.
I was looking for a salmon recipe that was not broiled or baked. This stew looked really interesting except my husband doesn’t like coconut. Well too bad for him and great for us because I made it and even he said it had good flavor.
I had a tail section of salmon so I added some shrimp (It was frozen and the first time I used it I didn’t care much for it so this was a good way to get rid of it.) I thought the marinade paste was thick but didn’t change a thing. I used the mandoline slicer for the onions, peppers (I used mini yellow) and tomato (roma so not to add much liquid), so it was quick. I put it on the stove. Read the recipe again and thought I saw something about saffron so I added a dash directly to the recipe.
I made a pineapple cilantro rice to serve with the dish. It paired wonderfully.
I agree with the other people who said this was restaurant quality. And it was so simple.
Oh. My. Goodness. Absolutely delicious! Restaurant quality for a weeknight meal! Followed the recipe exactly. And did I happen to mention, the leftovers reheated beautifully! Thank you for this fabulous recipe!
What can you use instead of coconut milk? I absolutely hate coconut, but everything else about this stew sounds amazing. What else could I use??
Hi Dana, I’m afraid for this stew coconut milk is not optional.
Lush! This is fabulous. It reminded me of Thai Tom Yum. I was tempted to add a bit of Tom Yum paste for seasoning but wanted to try the recipe as written first. We were not disappointed. It’s a winner and will be a regular go to fish stew recipe.
Hi Joe, I’m so glad you like it! It really is an unusual and delicious fish stew, isn’t it?
I’ve made this 3 times this past summer and it’s quite straight forward to make. Prep time takes about 20 mins. I add scallops in addition to the salmon and have also added Alaskan King Crab leg meat. My husband loves it and it and I make enough for 2 meals by adding more Salmon etc. It re-heats well.
Hi Reggie, 3 tbsp.Before anything, heat up 3 tsp of palm oil, saute shrimp/fish, set aside, add onions, tomatoes, peppers, cover and let it cook for 10 minutes, add cilantro coconut milk shrimp/fish and cook for five more minutes,medium low heat, you will see and taste the difference when using palm oil, the fragrance, the color and the flavor is like something you have never taste before, it is Brazil on a dish.
I made this last week to take on a guys fishing weekend. I thought it was fantastic, and it stored so easily in a lock and lock for reheating lakeside in a camp stove. While folks ate hobo packs and rehydrated food, I got voted “best eats” of the trip. We have a freezer full of salmon now, so this was a great way to use it!