No ImageBrazilian Salmon Stew (Moqueca)

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  1. Barry

    Loved it! So easy and tasty. A couple of things I did differently: 1) I didn’t have as much salmon as I thought so I added prawns. Turned out great as they also absorbed the spices.
    2) I only marinaded 1 1/2 hours as I am afraid that the acid in the lime juice would cook the fish if it marinaded much longer, and turn it into cerviche. 3) I like an extra kick, especially when cooking with coconut milk, and since this is a Brazilian dish and their cuisine has many African influences I used the African spice berbere to spice it up. I also added white pepper. The flavor of the sauce really jumped out!

    Again, great recipe. Thanks for sharing.

    xxxxxyyyyy

  2. Connie

    Sounds yummy but I’m going to try to half the recipe since it’s only for one person who doesn’t like leftovers and it sounds like it does not freeze well. I was wondering if I should stir the coconut milk to mix in the solid part with the liquid before I add half the can to the top of the meal. Or if I should just add half of the liquid and then half of the solid that’s on top In the milk can? Thanks for the recipe

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  3. Juanita

    Excellent!! I made it according to your recipe and it turned out wonderful….

    xxxxxyyyyy

  4. Anna Latour

    So easy to prepare! My family loved it. It was tasty and satisfying I used a yellow and red pepper because that is all I had. I started it on the stove but then placed the oven at 325 for 30 minutes.

    xxxxxyyyyy

  5. Max

    Delicious. Thanks for the recipe :)

    xxxxxyyyyy

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