Brazilian Salmon Stew (Moqueca)

Salmon stew based on Brazilian style moqueca fish stew. Salmon marinated in garlic, lime juice, paprika and cumin, the cooked with onions, bell peppers, tomato, cilantro, and coconut milk.

  • Prep time: 25 minutes
  • Cook time: 45 minutes
  • Marinating time: 2 hours
  • Yield: Serves 6-8



  • 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 (largish-bite sized 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 (not light) coconut milk
  • 1 large bunch fresh cilantro, chopped, 1-2 cups


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


2 Layer ingredients in a large pot: In a large pan (large covered skillet or Dutch oven), 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.

salmon-moqueca-method-2 salmon-moqueca-method-3

Place the fish pieces, with the marinade, on top of everything, and start layering again—onions, bell peppers, and tomatoes.

3 Top with cilantro, coconut milk, olive oil: 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 (several tablespoons).

4 Simmer: 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.

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  • Emily Herrera

    It was excellent! My son loved it! He says better then ordering from a restaurant! Thank you! Will definitely make this again and again….!


  • Sushi

    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.


  • Lacey

    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


  • Deanna

    This is an incredible easily delicious recipe. I replaced the cilantro with spinach because I don’t like cilantro. Still came out delicious!


  • Barbara

    Perfect! Easy! Delicious!


  • Harpreet

    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!


  • Emily

    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.


  • Heather

    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!


  • Anouk

    Delicious! Easy! Rich and flavourful coconut fish stew. I added red chilli oil to give it a punch. Tip: use key limes.


  • Eddie Vidal

    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!


  • Brendon

    How about using wild salmon with skin on? Not sure why most salmon recipes exclude the skin which is the best part.

    • Elise Bauer

      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!

  • Janie

    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.


  • Rhonda Jean

    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!


  • Janice

    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.


  • Pat

    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.


  • Nancy

    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!


  • Dana

    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??

    • Elise Bauer

      Hi Dana, I’m afraid for this stew coconut milk is not optional.

  • Joe

    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.


    • Elise Bauer

      Hi Joe, I’m so glad you like it! It really is an unusual and delicious fish stew, isn’t it?

  • Stephanie Crunkhorn

    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.

  • Anna

    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.

  • Gene

    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!

  • Jean

    Hi Elise! What would you recommend serving this meal with? Jasmine rice, Bread?

  • Maria

    Can i use a different type of fish? I do not like salmon. If yes, does the length of cooking changes?

  • Amy

    Do you think this soup could be frozen and then reheated?

    • Elise Bauer

      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!

      • Dawn

        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. :-)

        • Dawn

          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.

  • Ana

    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,
    Kind regards,

    • reggie

      Well, how much palm oil should be used? thank you

  • Millie

    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!

    • Emma Christensen

      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!

  • Edna

    Loved it! Thank you very much!

  • Evett

    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.

  • Sandra

    I happened upon your recipe several weeks ago and was so excited to make it yesterday finally. It was delicious! I followed the recipe exactly, though I made the fish pieces a little smaller than 2″ for easier bite-size pieces. :) My husband thought I’d added dairy and butter and extra stuff to make it creamy -looking but I was pleased to tell him how simple this all was. Thank you for sharing!

  • Debbie

    Hi Elize
    I made this the other day, and other than adding a couple of scrunches of Himalayan pink salt at the end, did not change anything. It was absolutely delicious!!! Thanks for a wonderful recipe!

  • Malika A. Black

    I love salmon but never made a stew with it. This brasilian stew has great flavors. I love the seasonnings, also the coconut milk! Great with rice or pasta.

  • Charlotte Payne

    Getting ready to try this recipe and wonder what “thick” coconut milk is–is it coconut cream, or just not light coconut milk? Thanks so much!

    • Elise Bauer

      Hi Charlotte, that is confusing, isn’t it? I’ve adjusted the list to have it read “regular (not light) coconut milk”.

      • Charlotte Payne

        Thanks, Elise!

  • Janet

    This was excellent. I substituted red bell pepper for the green and added some shiitakes. It was tasty and beautiful (made in a paella pan). Next time, just for a change of pace, we thought it would be good with Thai basil instead of cilantro (especially for those who might not like cilantro). A little sea salt or herb salt (or spicy salt) on top was key to bringing out the flavor.

  • Rosie Conner

    Wanted to try something different and came across this recipe on your emails. Suuuper easy as usual and good food. Thanks!!!

  • Popi

    Omg!! Sooo savory! Sooo good!!

  • Dawn

    What a fantastic recipe. I made this last night with a few minor changes. I couldn’t find enough thick pieces of salmon, so I used half salmon and half cod. We find the texture of pepper skins rather tough, so I roasted and peeled them first, using Anaheim peppers. I also need to eat low FODMAP for severe IBS, so I used chopped green onions in place of the regular onion, and a tablespoon of garlic oil instead of the garlic cloves. It was really delicious. A little sprinkle of Trader Joe’s Chili Lime seasoning on top was fabulous too! Thanks Elise.

    • Dawn

      One more thing I forgot to mention. I really couldn’t work out what “dry cumin” meant in the ingredients list. I have whole cumin seeds, and I have ground cumin. I don’t have any “wet” cumin! :) So I split the difference and used a rounded tablespoon of cumin seeds which I then ground somewhat coarsely in an old coffee grinder. The remaining seed texture in the stew was excellent, so I would do the same again.

      • Elise Bauer

        Hi Dawn, good catch! I’ve updated the ingredient list to specify ground cumin.

  • Sarah

    Oh, this sounds so fantastic! Except I have a huge problem where my husband absolutely cannot stand cilantro. Is there another herb or even a combination of herbs that you can recommend that would still make a super tasty dish? Maybe basil?
    Thank you!

    • Dawn

      I bet it would be great with Thai Basil, if you can find it. Totally different flavor, but still good.

  • Nora

    Can you recommend a substitute for the bell pepper. No one in this household can stand it. Maybe seeded jalapeño?

    • Elise Bauer

      Hi Nora, to my palate green bell pepper is an essential ingredient to this recipe. That said, if you want to omit it, and add a jalapeno instead, let us know how that turns out for you!

    • Leslie

      Nora, I have an aversion to bell peppers too. I substituted with celery which gave is a similar texture and color.

    • Clare

      Hi Nora,
      I, too have an aversion to bell peppers. I used fennel. It was fantastic!

  • Cynthia | Confetti Kitchen

    Wow, this is super unique! I’m always looking for new ways to integrate salmon into my dinner, so I have to try this. Thanks for sharing!

  • Beth

    How do you think canned diced tomatoes would work here? It’s hard to find good fresh tomatoes this time of year.

  • Leticia

    Salmon Moqueca! That’s a first. I was surprised to see such a Brazilian dish on an American blog, but you nailed it. It’s really one of the best creations of our not so tiny country. It can be made with almost any fish, the firmer the better. Nowadays we do get Chilean farm raised salmon, so it’s not impossible to make here, just not traditional.

  • Paul M.

    Elise, I made your original recipe ( with the rice accompaniment) just last week when a friend brought me 2 lbs. of fresh Dover sole. We had feasted on Moqueca in 2003 in Manaus featuring the original recipe giant Amazon fish, pirarucu and tambaqui.
    For those wary of simmering too long, I call upon the old adage, “The best way to cook fish is to have it walked through a warm kitchen by a slow waiter.” After adding the coconut milk and a handful of cilantro, I just cover and put in a 300-degree oven until serving time. Also, if using the rice recipe, I add and extra can of coconut milk as the rice absorbs a lot.

  • Jody

    This was SO good! Husband loved it. I didn’t have fresh tomatoes, but had some roasted/frozen tomatoes from my garden which worked beautifully. I’m going to try it with some halibut our friends gave to us next time. Thank you so much, Elise!


  • Karen


    Do you think this will work in a slow cooker? If yes, would you know roughly how long it will take if cooked on high? Also, can I add the coconut milk towards the end when the dish is almost done? I’m concerned that adding coconut milk that early on if cooked in a slow cooker may cause it to go bad.

    • Elise Bauer

      Hi Karen, since the dish on the stovetop takes less than an hour to cook, I’m not sure what the point is of making it in a slow cooker. You would still need to marinate the fish ahead of time.

  • Kay

    I made this with reduced fat coconut milk and it was stellar. I enjoyed the flavor. I also happened to marinate the salmon for almost a full day. Not sure if that contributed to the flavor, but everything was delicious after 30-40 minutes of cooking. I served over capellini pasta. Yum! Thank you!

  • Stefanie

    This stew is super good. I ended up making polenta to have at the bottom of the bowl with the stew on top. It ended up going great together and everyone at the table had seconds and thirds (crusty bread would have been great too). Even the four year old had two helpings of the salmon. I also put a couple limes on the table for people to squeeze if they wanted it to be a little more acidic.

  • Christina J Bollinger

    Loved this dish & so did my husband. He was very skeptical about the combination of ingredients, but fortunately he’s learning to trust my recipe selecting. Fantastic job Elise!! One for our rotation to be sure.

    • Elise Bauer

      Hi Christina, I’m so glad you and your husband liked it! It’s one of my favorite recipes and it really is a leap of faith to cook the fish that long, but it works.

  • Brittany

    Absolutely amazing dish. The olive oil is not really needed, it makes the sauce a bit too oily. I added extra lime once it was done. My husband loved it and said it was restaurant quality. This will be added to my frequent recipe list. Thank you! Every recipe I’ve used from this site has been absolutely amazing!

  • sree

    ALSO, forgot to add that I also left out the last step of olive oil over the top before cooking since the extra fat did not feel needed and the dish still felt super rich and flavorful!

  • sree

    OMG, this was SO delicious! I usually eyeball measurements w cooking so juiced the whole organic lime, used a whole head of organic garlic (since it felt smaller than others found in super markets) and added a little extra paprika but otherwise stuck to the recipe and my whole family totally loved it!! Always love a one pot creation and this one felt like a fine dining experience! Thanks Elise!!

  • Brie

    Got 100% amazing feedback on this one, and some suggestions that I should make it again right away. Thanks!

  • Jo goren

    I have used both low fat coconut milk and full fat. The results have been fantastic. I added 1 Tbsp organic tomato paste also

  • Pam

    This looks delicious. I avoid recipes calling for coconut milk as I don’t like that flavor in vegan dishes (I assume that is what they are using). Is this flavor predominate in this dish? I see that you say not to substitute other kinds of milk.

    • Elise Bauer

      Hi Pam, this recipe requires coconut milk. One of the things I’ve found though is that “light” coconut milk is atrocious. It will ruin any dish. So if you go ahead and try this recipe, make sure to use full-fat regular coconut milk.

      • John

        glad you pointed out the difference between ‘lite’ and full fat coconut milk. There isn’t really any comparison, and coconut fat is among the healthier types

  • Jo

    I made this last week and added shrimp when I added the fish and a a teaspoon
    of chili garlic sauce available in asian markets .
    Tonight I thought I would add a little baked eggplant pieces as I don’t eat rice and wanted more vegetables. Hope it works ,
    wondering if anyone else has added more vegetables to the moqueca.

  • DwannbeCook

    In this dish do you leave skin on the Salmon?

  • Darren

    Tried this at the weekend, it was absolutly fantastic! Thanks for the recipe. :o)

  • Jeanine

    Made it tonight–came out pretty well, although the double dose of olive oil seemed like it made it a tad oily. Next time I might go with the initial oil in the pan and then maybe just spray the top. Thanks for the recipe!

  • angela

    AMAZING! I was dubious of using salmon, but it was perfect! I should know better than to doubt you, every single one of your recipes is delicious.

  • Tim Janke

    Elise … fabulous recipe! One of my very favorites now. I replaced green peppers with poblanos (pasillas) and it was even better! I’ve used true arctic cod with good results. Next up: chicken thigh meat! Thanks so much.

  • irena

    I LOVE love love this dish, though I was a bit lazy, and didn’t feel like getting coconut milk, so I just used milk and coconut flakes. It still turned out superb. Love your recipes.
    I did the mango crab salad, baked brie and this, all of them are wonderful.
    thank you.

  • Alison

    You’re so brilliant, Elise. Your taste is impeccable. This was yet another winner. My husband had two *enormous* helpings and told me several times how good it was. I loved how easy and quick the prep work was. It took about 45 minutes to cook once I turned it down and put the lid on. I made it exactly as written and can’t wait to do it again. In fact, I want to try this technique with other fishes, seasonings, and vegetables. It was quite a revelation!

  • Deirdre

    LOVE this recipe! Have made it with salmon, cod, and local halibut (live on the Olympic Peninsula in WA state). The marinade is the key. Have tried other Moqueca recipes but find this to be the most flavorful. Additionally, it is so very easy to prepare. We serve it over basmati rice. Thank you so much for your site.

  • Gabriella

    This is too delicious! And way easy.

  • Stephanie

    I live in Brasil and have had and made many-a-moqueca, usually with shrimp, small crab or whitefish, or combinations thereof. I swear, in 6 six years I have never seen salmon moqueca here! My (Brasilian) husband adores salmon so I will give it a go. Thanks = )

  • joan

    Quick question, Elise. I’d like to try this recipe. However – like your Dad – I’m not a fan of that strong fish aroma which comes from searing fish on top of the stove. Noting that this recipe is not seared – but made on top of the stove – do you get that same smell? One of the reviewers seemed to like the smell (I’m assuming because of the coconut milk)…even the next day. Help, please…I have such trouble getting that “fish” smell out for days after I cook on top of the stove….and I love fish! Perhaps you have a remedy for removing fish smell…given that seared fish is really excellent….like your glazed salmon recipe….which I now start by using the grill outside. OUTSTANDING. Thank you.

    Hello Joan, Given that there is no searing, and the salmon is cooked in a stew, what you will get is more akin to when you poach salmon. Very little fishy smell at all. It’s a fabulous stew, I hope you try it! ~Elise

  • SusannRomy

    I just discovered your blog two days ago and instantly fell in love! You created yourself a perfect little space here!
    As it was one of our two weekly fish days today, I tossed all our plans and used this recipe instead. Already when marinating the salmon I almost couldn’t wait for it to be dinner time (did it in the morning at 10). It just smelled heavenly. Preparing the dish was a piece of cake. Both my boyfriend, our guest Uno and I couldn’t get enough of this dish!
    Thank you so much for sharing!

    So glad you liked it! This is one of my favorite recipes from the site; I wish more people would try it. ~Elise

  • Robbo the Yobbo

    I happen to looooove coconut milk, so I made this a couple of weeks ago and it was great! I had leftovers and decided to try freezing them in individual portions since I was leaving for vacation. When thawed and eaten a week later, the stew was just as good.

    FYI, I also used the frozen, vacuum sealed wild salmon one can get pretty regularly at Trader Joe’s. I didn’t think the dish suffered at all for using frozen salmon.

    This recipe is a definite keeper.

  • Lajuana Palmer

    I am not a fan of Coconut Milk. Is there anything else I can use in it’s place? Chicken Broth or Chicken Stock?

    Not for this particular stew, sorry. Coconut milk is essential. If you are looking for a different type of fish stew, you might check out my dad’s fish stew recipe. I haven’t tried it with salmon, but it’s worth a shot. ~Elise

  • Ancaruci

    The recipe was great. I would like to try it with yellow instead of green pepper. And I agree with the comments about adding some jalapeño ( I did not read it before ….). But it worked fabulous, and just took me 30 min.

  • Rox

    I tried this dish with canned salmon (I had canned salmon and didn’t know what to do with it), it was GREAT. It’s definitely a keeper. My daughter even loved it. I LOVE IT LOVE IT

  • anne

    This is a delicious recipe and so easy. The first time I made it, I did not have bell pepper so used asparagus of all things. Seems like you could use quite a few different vegetables for this. Then made it again with bell pepper and realized I preferred the one with asparagus. It also worked fine with white fish which was put in towards the end. Also added a teaspoon of sugar (sorry) so the kids would not complain that it was too spicy.

  • Sarah

    Made this last night – was super! Very tasty and so easy. Had to simmer for longer than the 30 mins to reduce the sauce. Definitely recommend.

  • Cristina Róseo

    I´m a bit late. But I read this recipe just now and I must say, as I did moqueca recipe so many times, something about this great dish – these recipe is normally made with a white fish, such as sea bass. Mahi mahi or shrimps or a combination of these will do marvelously.
    The fish should be cut with the bones, in rounds steaks of 2,5 cm of width. Cooked over low heat, cover, just to a simmer will help to bring together the flavours. The palm oil that we call “azeite de dende”, only a tablespoon makes a lot of difference such as a fresh red hot chile pepper, cut into narrow arounds. My choice is to use red and yellow pepper instead of green pepper, the color came out great and the green pepper flavour is not so delicate. Someone asks if can skip the tomatos, yes it would came out fine only a little pale. The side dish for moqueca is the white rice recipe below
    Serves 4
    In a 2,5 l heavy pan, add 1 tbs canola e corn oil. Sautée in one medium chopped onion (one can use only garlic or a combination of garlic and onion) till traslucent, add 1 cup white rice. Stir to coat the grains with the oil, about 1 minute. Add 2 cups boiling water, season with one tsp salt. Mix to dissolve the salt. Cover, lower the heat to low and cook until all the water is absorved. Take of the lid, with a fork gently loosens the rice.Turn off the heat and let it rest for 15 minutos, lid on.

  • Bob Raymond

    This is the best recipe I have ever tried. The flavor was superb. All of my guest were impressed and want me to make it again.


    Bob Raymond

  • Mika

    I’m going to make this tomorrow night for dinner. It looks fabulous and so easy! My question is… there a substitution for tomatoes? I’m allergic. Thanks.

  • Nando Cuca

    Hi Chaps, Love the recipe but you have overlooked one important ingredient – palm oil. Is this because of the health aspect? Pail Oil may be an evil saturated vegetable oil, but you only need a spoonful to give it its authentic taste.

  • Monika

    Thank you for this delicious recipe!Highly recommended.

  • Catrice dela Calzada

    I used mahi mahi instead of salmon and it came out pretty nice. Delicious dish and quite easy. Highly recommend it :)

  • adam

    Very nice! Would be even better with some jalapeno bits in the stew.

  • Kristin

    Made this last night – awesome! And so easy :)

  • Sabina

    Elise, awesome flavor. I know the recipe called for fresh salmon but I decided I used 2 – 14.5 oz. canned salmon, 2 extra tbsp of lime juice to the marinade, then “tossed” the salmon in the mix and let it stand for the 2 hrs. I saved 1/2 cup of the salmon out with its marinade and mixed with 3 chopped boiled eggs for egg salad sandwiches. I have to say I was surprised at the flavor combo but it was *delicious*. I have been coming to your site now for a year and always recommend it to my friends. With this and a couple other food blogs I enjoy, I don’t need to keep a library of cook books on the shelf anymore LOL. Keep up the great work!!!! Thanks so much.

  • felicity

    We made this last night and it was a big hit! Yum!

  • stuminator

    I made this recipe last night. It couldn’t have been simpler. I used a salmon filet from Costco, jarred minced garlic, and red bell pepper instead of green. I served it with basmati rice, and some white wine. A huge hit. I am going to make it again with prawns, and maybe add a little hot pepper.

  • Meredith Kelly

    I made this last night for my husband and father. It couldn’t have been easier to make, and we were all very happy. At one point my (crazy) husband pounded his fists in his lap and said, “Now that’s good!” Thanks so much. We appreciate something a little different during what can be a very long lent.

  • Lynn

    Made this dish for dinner tonight and it was delicious. Hubby and one of 2 children loved it (other child is pickier, so we expect he won’t like things). I made it with “lite” coconut milk and red pepper instead of green and served it over brown rice. The flavors were so good together. I’ll definitely make it again.

  • Cris

    Elise, this really is fantastic huh? I never had it with salmon though, Fer did such a great job substituting. Did you make your rice the Brazilian way? I sauté garlic in hot oil, then I add rice and stir-fry well, add salt, then water and boil. When the water level drops, I cover the pan and lower the heat. When the rice is cooked, I turn off the heat and let the rice rest for about 10 minutes… :-)

  • Gigi

    I tried this last night and it was terrific. I can’t wait for the leftovers tonight… Thanks !

  • beatrix kiddo

    Salmon has a very complex flavor on it’s own, I lived in Brazil for a few years and there the Moqueca is made with a very meaty white flesh fish, which has a much more subdued flavor. I’ll give a try to the Salmon but make it with a white fish, you’ll love it.

  • Caroline

    We made this recipe tonight and it was wonderful…only added rinsed can of black beans to the rice and an additional red pepper to the one green bell pepper. Thank you for a true “keeper”!

  • Adam Hertz

    I made this for Joan tonight. The seasoning was marvelous. I can’t wait to try it tomorrow. Thanks, Elise, for yet another winner.


  • Vicki

    Hi Elise –
    I made this yesterday for dinner tonight, and it was a hit with me and hubby! Kids (who could live off of $0.10 packaged ramen) didn’t care for it because of the visible onions and green peppers, but that’s fine, we have leftovers for lunch tomorrow. Thanks for another great one!

  • Flora

    We’re having guest over for dinner tomorrow. This recipe is so nice because one can prepare it a day ahead! The aroma from the stew is wonderful. I look forward to trying it tomorrow night!

    P.S. I love the tip on sauteing the white rice with onions and a little oil before adding the water. Sort of like the way spanish rice is prepared. Thanks!

  • Garrett

    Mmmm… I remember that dish at the gathering. That was mighty tasty fish. She had to reheat it in my kitchen and the whole apartment smelled like it the whole day.
    Lucky me!

  • Elise Bauer

    The salmon is cut into pieces, about 2 inches wide if a fillet, or an inch wide if a steak. The photo looks like a paste because we were working with fillet pieces and they were covered in marinade. Generally you want large, bite sized pieces. (Thanks for the questions, I updated the recipe.)

  • Maggi

    I might have missed something when reading the recipe…

    Is the salmon sliced/diced? I am trying to make it out fro the photos. The recipe doesn’t specify otherwise, yet the photos doesn’t look like salmon fillets.

  • Lydia Sugarman

    It’s been years since I’ve had moqueca and never had a recipe for it, until now. Love this dish. It was always made with some kind of meaty, mild white-fleshed fish.

    Rice prepared the Brasilian way is a must! It always starts out with sauteing the rice and finely chopped onion in a little oil for a couple of minutes and then, adding the water to finish cooking as usual. So good!

  • Anne Marie

    This recipe looks great, however, my husband is not a salmon fan either. What other fish would you suggest?

  • Elise Bauer

    Hi Jerry – Not only is the salmon marinated in lime juice for several hours, it’s cooked for 30 minutes with the stew. In this recipe, the salmon gets well cooked. Normally when we make fish stew, we put the fish in only at the end for 5 minutes. This recipe is different, but it works in its own way. The salmon ends up being meatier, and more infused with the flavor of the marinade and the stew. I really did like it even better the next day when I reheated it. So go figure. It breaks the rules (at least the ones we follow) about cooking fish, but it tastes great.

  • lydia

    Fantastic — I’ve had this recipe with other fish (in a Brazilian restaurant), but never with salmon. I’m so glad to know how to make it!