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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!
Hi Elise! What would you recommend serving this meal with? Jasmine rice, Bread?
Hi Jean, sure, either would do!
Can i use a different type of fish? I do not like salmon. If yes, does the length of cooking changes?
Sure Maria! Look at our recipe for Moqueca: http://www.simplyrecipes.com/recipes/moqueca___brazilian_fish_stew/
Do you think this soup could be frozen and then reheated?
Hi Amy, I don’t know Amy, I haven’t tried freezing it. If you do, please let us know how it turns out for you!
I have frozen it. It still tastes great, but the coconut milk seems to separate (technical term, it flocculates) and so the stew becomes a lot more watery. Next time I might add a little Clear Gel before freezing to see whether that will hold the emulsion/suspension together better. I will let you know. :-)
OK, I repeated the recipe. For us it makes enough for 6 portions. I served 2 portions immediately and decided to freeze the rest. I like to freeze this kind of dish in reusable Ziploc plastic tubs, so I lifted the solid parts out with tongs (fish and peppers etc) and distributed those evenly between the tubs. Then I gradually added 3 tablespoons of Cornaby’s Ultra Gel to the remaining sauce and gently whisked to combine it thoroughly. It changed to the consistency of heavy cream. I poured the sauce over the solids in the containers and froze both of them. Defrosting 2 and 4 weeks later, they both reheated beautifully. The sauce was initially slightly flocculated, but once it was heated and stirred, it was as smooth and perfect in taste and texture as the day I made it. So the answer is, Ultra Gel preserves the appearance of the sauce when freezing. I would do this again.
Hi Elise, I am sure your stew is delicious but I am sorry to say that a moqueca is not a moqueca without “oleo de dende”( palm oil ), one of the main ingredients. The taste of the palm oil with the coconut milk together and the juices of the fish or shrim… out of this world! I have cooked hundreds of moquecas, I was born and raised in Brazil, my father was the wolf of the sea, seafood freak family, moqueca is our specialty, it is a very simple dish but yet requires the right ingredients, it is actually the fisherman normal- everyday- meal that suddenly became a gourmet star. You have my email, if you have any questions please feel free,
Well, how much palm oil should be used? thank you
This fish stew is just what I was looking for! I’d like to scale it up for a crowd (25 to 30 people) so every aspect of the prep will be multiplied 5 or 6 times. How do you, or do you, remove the bones before cooking? Thanks!
Hi Millie! Yes, I’d remove all bones before cooking! If you’re at a fishmonger, I’d ask them to cut the fillets off the bone for you. You can do it yourself as well, just be sure to use a sharp knife! To remove the small pin bones, press the fillet gently all over with your finger tips and pull out any pin bones you find with needle nosed pliers. Good luck!
Loved it! Thank you very much!
Love love this recipe I have made this so many times. But I add seven grain wild rice to this dish. The rice just soaks up the flavor and really adds to it. Plus makes more to go around.
Great idea to add rice Evett, thank you for sharing!