Make Ahead

Salmon Moqueca

by: WinnieAb

May 13, 2010

4.5

21 Ratings

Photo by James Ransom

Serves 4 to 6

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Author Notes

Moqueca is a traditional Brazilian fish stew. It combines many of my favorite flavors, including tomato, peppers, coconut milk, and cilantro.Some recipes call for cod, striped bass, or snapper, but because these fish are considered “moderate mercury” fish by the National Resources Defense Council, they are best eaten only occasionally. So in this stew, I used wild Alaskan salmon (as it is low in mercury, is sustainably harvested, and let’s not forget about all those awesome omega-3s).
The sweet potato is not a typical moqueca ingredient, but yams are used in Brazilian cooking, so I felt they would fit in just fine. I like how they balance the dish, adding a bit of healthy starch and additional color to what’s already a pretty gorgeous stew. I adore coconut and found that the 3/4 cup of coconut milk in the recipe adds extremely subtle flavor; if you are looking for a more pronounced coconut taste, feel free to add more… - WinnieAb —WinnieAb

Test Kitchen Notes

If I knew how to pronounce it, I'd be telling everyone I know that they have to try this dish. Although it has a lot of ingredients, this stew comes together very quickly (though I imagine that time would be extended significantly without a food processor or an immersion blender...) and has a great balance of flavors and textures between the tender salmon, firm sweet potato, slightly crunchy peppers and the warming richness of the coconut milk and chili. A great dish all around (particularly with a nice hunk of crusty bread), though be careful with the lime juice; maybe I'm overly sensitive, as I almost always find recipes call for too much lime/lemon juice, but 1/4 cup was a tad too much for me. - solmstea

This recipe is featured in the story, 14 Cozy, Tomatoey Braises to Warm Your Stove Now Through March, sponsored by Muir Glen. —The Editors

Test Kitchen-Approved

What You'll Need

Ingredients

Fish and Marinade
1 ¹/₂ pounds wild salmon fillets
1 28-ounce can of peeled whole tomatoes, undrained
1 onion, peeled and roughly chopped
1 cup cilantro, chopped
2 garlic cloves, cut in half
1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be pretty spicy)
¹/₄ cup lime juice
1 tablespoon olive oil
1 teaspoon sea salt

For the Stew
2 tablespoons olive oil
1 large sweet potato, peeled and diced
1 zucchini, chopped
1 green pepper, chopped
1 red pepper, chopped
¹/₂ cup water (or fish stock)
³/₄ cup organic whole coconut milk
¹/₂ cup minced green onion (bottom parts only)- for garnish
¹/₂ cup cilantro, chopped- for garnish

Directions

Fish and Marinade
Place fish in a shallow non-reactive (non-metal) bowl. Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil and salt in a food processor fitted with the metal blade (or a blender). Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.

For the Stew
Heat olive oil in a large skillet over medium heat. Add diced sweet potato and cook for 10 to 15 minutes, adding a little water if needed so it doesn’t burn, until softened. Add zucchini, green and red pepper and continue to cook until tender, about 5 to 7 minutes, again adding water to the pan, if needed. Add water or fish stock and stir in coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.
Add fish and marinade and simmer for 10 to 15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro. Serve alone or over rice.

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lyn rosoff
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Kim

I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.

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46 Reviews

Melusine September 13, 2023

Holy @($)# is this good soup! I always have roasted onions and garlic** on hand, and used the more traditional peppers - roasted them, too, along with the red Serrano pepper. I am not a big cilantro fan, but my husband is, so I didn’t skimp.

I was looking for something special to send my husband off to Juba for a few weeks and had everything I needed - even some crusty baguettes in the freezer and leftover rice in the fridge. Took the gamble - this will now appear regularly on our dinner table.

**I double the amount of garlic a recipe calls for when I use roasted garlic.

Sheltie_Mom_4ever April 20, 2023

People have left comments that this dish is not authentic, but I don’t care because it’s so, so delicious!! I followed the recipe exactly and served over jasmine rice. I couldn’t get enough! So comforting. I love the mix of salmon with the tomato-base stew. The sweet potatoes was a brilliant addition.

lyn R. March 11, 2022

This is a great recipe. I had tons of compliments and everyone asked for the recipe. I made the sauce and marinated the salmon the night before, so its quite easy to serve for a dinner party. I followed the recipe exactly.

arun October 14, 2021

nice..

Jessamin September 27, 2021

Followed this recipe to a T, and my partner and I absolutely loved it. It was great day of, but somehow 700x better the next day. Sublime. Simple and hearty and yet something I'd be happy to shell out for in a nice restaurant. Will be revisiting this in the coming winter.

Rebecca F. January 9, 2021

We *really* enjoyed this dish. We couldn't get zucchini in our area, so we used brussels sprouts. Still delicious!

Sabine G. December 10, 2020

Is the skin left on? Should I cut the filet? Just preparing for dinner tonight! thanks for any feedback!

Michel December 10, 2020

I remove the skin and cut the filets into large chucks. It’s worth noting that this is excellent with all kinds of seafood. I’ve made it with cod, shrimp and scallops. It all turned out great. You just have to be careful with fish like cod that it doesn’t flake too much. Bon appétit

Sabine G. December 10, 2020

Thank you so much! I was leaning towards that but wasn't sure. We live in the PNW and we have a lovely King salmon filet just waiting for this! Thankful for having a Dad who is crazy about fishing tonight!

NXL March 13, 2020

This is definitely going on my favorites list ! Left in the Serrano seeds and the spice levels were perfect for us. Used a whole can of coconut milk. For prettier presentation , I put the rice on one side of a shallow bowl , ladled the stew on the other and put a whole salmon filet on top.

barbara February 15, 2020

wow - if you eat a lot of salmon and are looking for something new to prepare other than the numerous mundane , run of the mill recipes- give your taste buds a treat this is a spectacular and incredibly delicious dish-definitely a 5 star recipe

Jenn December 6, 2019

I am surprised this recipe doesn’t have a higher rating. This dish has become a staple meal for us. We love that we can adjust how spicy it is and what vegetables we toss in at whim. We usually go a little spicier by adding some chili powder and paprika. I like to throw a Yukon gold in and only half the sweet potato. For the rice we love doing a cauliflower rice, or traditional rice or just some nice baguette to dunk in and soak it up. The whole thing comes together so quickly and easily. I blend up the marinade ingredients and then take out the blade and throw the fish in the blender container and put the whole thing in the fridge saving another dish to clean. I am sure traditional moqueca is amazing, I look forward to trying it some time, but in the meantime this is a really fantastic weeknight meal or even a dish I make when we have friends join us for dinner.

Sixblade K. June 17, 2019

May not be traditional, but it was easy to make and delicious. Gonna try it again with other types of fish.

fearlessem March 15, 2019

Made this tonight and it was delicious -- whether it is a "real" moqueca or not!! I used light coconut milk and it was plenty rich. I used 2 pounds of salmon instead of 1.5, but wish I hadn't as I didn't have quite enough sauce for the leftover portions. I used one juicy lime in the marinade, and one more squeezed on top at the end, and that felt about right. I actually wish I had left the seeds in my serrano as there wasn't much heat from just one de-seeded pepper in this volume of a dish. This is a keeper recipe for me -- thank you!!

Camila February 4, 2019

Sorry, but this has nothing to do with a real Brasilian MOQUECA (mo-cake-a). A real moqueca must have DENDE oil, (red palm oil), which is what gives it the unique flavour; also, the ONLY vegetables should be red and green peppers, tomatoes, yellow onions, garlic, cilantro, and a small fresh red chili. I always make it with large shelled shrimp, and use at least 2 cans of coconut milk for 2 pounds of shrimp. Let's stop completely changing a dish and then still calling it the same name,

Michel October 29, 2018

This was delicious. Can’t wait to have the leftovers. Speaking of that, has anyone tried freezing this? We’re a small family with a picky eater so there’s a lot of leftover!

Michel December 10, 2020

Happy to report that this is now a favourite for the formerly picky eater

Amberdesign January 5, 2018

Highly recommend this recipe, made exactly as written, it's even better than you think it will be. My whole family loved it. Just wish I could pronounce the name, I will have to give it a nickname.

elida September 17, 2017

It may be good but not brazilian at all. Yams would never go into a moqueca just because it's a brazilian ingredient, as much as you wouldn't put oranges in an apple pie just because there are oranges in Florida. Tilapia could do just fine if you are watching for mercury.

julieta August 10, 2016

This can be good but is very far from a true moqueca. It can be a Thai dishe or something but never moqueca. Julieta Connolly from Brasil

Glendi July 5, 2016

Well, I finally made this. I knew it would be good. Couldn't find a yam easily as I am vacationing in Italy and it's out of season, so used last of a hubbard squash and added a Tablespoon of honey. Absolutely yummy but eating it as soup. why not?

Chloroph May 3, 2016

OMG - This came out amazing! I accidentally missed the step where you put the marinade ingredients in a blender - didn't matter - it tasted great and the little pieces of tomato and onion were super juicy. I followed a fellow cook's suggestion and added a handful of finely minced fresh ginger at the end. A little extra lime and coconut milk (we love these flavors). So bright and healthy, will definitely make again!

Uyen P. December 20, 2015

Wowzer! A very flavorful dish. Juice from one lime was enough for me. The coconut milk with a Tsp of fish sauce added complexity to the taste, yet it is overall a very well balanced dish. A favorite and a repeat for my family. WinneAb, my belly and tastebuds thank you for posting this recipe!

za'atar March 4, 2015

Delicious! I used fish sauce like others have mentioned and used a full can of coconut milk. This came together really quickly and made surprisingly little mess in the kitchen.

Maria February 20, 2015

I made this recipe and it turned out great. I substituted cod for salmon, as Kim mentioned, and added a bit of fish sauce. I didn't have a chili on hand, so I used some red pepper flakes instead. I would definitely make this again!

Kim December 9, 2014

I made this per the recipe and it came out great. Then second time I made it I used cod instead of salmon and added some grated ginger as I've had in other versions of this dish and it was delicious. This recipe is really good as is but it's also a great platform to add your own flavors to.

Kinsey October 4, 2014

Looks delicious, will make this tonight. I like my salmon medium rare, so plan to add the marinade to the pan w/o the fish, simmer for 10 minutes, then add the fish and go another 5. Any thoughts about that idea?

Clara September 19, 2014

Made this tonight, slightly tweaked using up some other veg from my fridge, about a teaspoon of fish sauce (no fish stock), and light coconut milk. Served it over brown basmati, but it's so tasty on its own, that I'll have the leftovers tomorrow sans rice. Very yummy!

Tom E. August 27, 2014

This is awesome

Leslie S. July 21, 2014

This was delicious! I added the coconut milk to the marinade, and then extra during the cooking process, and added quartered brown mushrooms with the zucchini and peppers. I wish I'd taken some other commenters' advice to have some crusty bread to sop up the juices. This was my first attempt at a fish stew and I can't wait to try more, based on this experience!

Ham February 26, 2013

This was delicious! The marinade was perfect for wild salmon, but I wouldn't be opposed to trying it with a heartier white fish. Also, my cooking time for the fish was closer to 20 minutes (likely because it was a thick fillet). While I personally found it to be best without serving it alongside rice, you'll definitely want a nice crunch baguette to soak up the leftover sauce.

rsfgs January 2, 2013

This is so good. Thanks!

lloreen November 19, 2012

This was great and will go into the family cookbook for a healthy, quick meal. It is great for stretching out fish for more people too. I made it with Trader Joe's canned roasted tomatoes with chilies, which gave it a nice kick. Highly recommend.

abeneplacito September 2, 2012

would other firm-fleshed fishes (e.g., cod, halibut) work instead of salmon? or does it need the salmon's fattiness?

Iris V. August 24, 2012

How DO you pronounce it?

Yrenia S. June 2, 2014

moo-ke-kah

AmandaO August 11, 2012

Wow! Love it. I made it with keta salmon, which was perfect.
I didn't add enough chili, so my end result was a little on the bright side, but still really delicious.
No large skillet I own would have been big enough. I used an All Clad dutch oven.

DianeS July 30, 2012

My husband and I made this dish last week. While we enjoyed it and will make it again, I thought the tomato "sauce" from the marinade overwhelmed the delicate wild salmon. Next time we'll strain the canned tomatoes before adding them to the marinade. I'm sure that different brands of tomatoes use different tomato products as fillers in the cans. We use a local brand of imported organic San Marzano tomatoes that contains a very thick juice/sauce.

on T. July 26, 2012

I made this dish at home as described, and will make it again, however, it demands to be made over an open fire at a Virgina State Park. I think this one is wearthy of open fire/cast iron cooking. I wont ever make a boy scout foil meal while camping. David, Eagle Scout

zahavah July 26, 2012

I bought a fired moqueca pot along the side of the road when I was in Brazil for a wedding. I had no idea what the pot was for, but I brought it home anyway. Fast forward a few years, and, knowing I love to cook, my Brazilian hair stylist told me she made moqueca for dinner. She gave me her recipe and after a little bit of online searching, I realized that I had the pot this stew is traditionally made in. I haven't had a chance to make moqueca, but I'm bookmarking your recipe. Looks amazing!

NakedBeet May 19, 2010

Yum! Perfect for this crazy spring weather.

lastnightsdinner May 14, 2010

Wow, Winnie, this looks and sounds fantastic!

WinnieAb May 17, 2010

Thanks Jen!

Quill August 13, 2020

Winnie, nothing has been mentioned about the skin on the salmon. Is this for skinless only? Or is there a way to easily get the skin off before cooking? After?

cheese1227 May 13, 2010

Oh, just need some good crusty bread to sop of the sauce for this one....