Salmon Moqueca

Yield: 4-6 servings

Fish and Marinade:

1 1/2 pounds salmon fillets

1 can whole tomatoes

1 onion, roughly chopped

1 cup cilantro, chopped

2 cloves garlic

1 Serrano chile pepper, cut in half (with seeds if you want your stew to be pretty spicy)

1/4 cup lime juice

1 tbsp olive oil

1 tsp salt

Stew:

2 tbsp olive oil

1 sweet potato, peeled and diced

1 zucchini, chopped

1 green pepper, chopped

1 red pepper, chopped

1/2 cup water (or fish stock)

1 can coconut milk

1/4 cup green onion, minced

1/2 cup cilantro, chopped

1. Place salmon in a shallow bowl or dish.

2. In the bowl of a food processor, combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil, and salt. Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.

3. In a large skillet, heat olive oil over medium heat.

4. Add diced sweet potato and cook for 10 to 15 minutes, adding a little water if needed, until softened.

5. Add zucchini, green pepper, and red pepper, and continue to cook until tender, about 5 to 7 minutes, again adding water to the pan, if needed.

6. Add water and coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.

7. Add fish and marinade and gently simmer for 5 to 10 minutes, or until fish flakes easily with a fork.

8. Just before serving, stir in green onion and cilantro. Serve alone or over rice.

https://food52.com/recipes/4574-salmon-moqueca