A Bright Fish Stew for Post-Beach Dinners (or Work Lunches)

July 21, 2016

We partnered up with our friends at Alaska Seafood for our latest contest—Your Best Recipe with Salmon—and this recipe is one of our favorites, so we just had to share it with you.

A summer stew demands a few things: It can't be too heavy, nor long-simmered (steam up the house? are you kidding?). It should sing a song of summer produce: zucchini and tomatoes, maybe corn, maybe fresh herbs. It should be a little bit spicy, to combat the heat of the day. It should make eating hot soup on a hot day feel like a good idea, like a comfort.

Happily, WinnieAb's Salmon Moqueca—a riff on the Brazilian classic—is all of the above. Coconut milk and yams add a sweet richness and heft without weighing the dish down; tomatoes and peppers add sharpness and brightness—only emphasized and made sunnier by a full 1/4 cup of lime juice. A Serrano pepper (with or without the seeds, depending on how hot you'd like it) gives it all a slow burn.

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Best of all? The salmon marinates for an hour in the fridge, while you're off doing other things, and the stew's assembly takes only about 30 minutes after that—the fish cooking only 10 minutes in the hot soup, leaving it super-tender. Which means you can devote more time to making cocktails or getting dessert ready. Or finding a crusty loaf of bread to sop up the broth with.

Tell us about your favorite fish stew in the comments!

It's summer harvest season in salmon country, so we partnered up with our friends at Alaska Seafood for our latest contest—Your Best Recipe with Salmon. Five species of wild salmon are available from Alaska—king, sockeye, coho, keta, and pink. Learn more about them here.

See what other Food52 readers are saying.

  • AS
  • Caroline Lange
    Caroline Lange
Writing and cooking in Brooklyn.


AS July 22, 2016
is it just me or does that seem like not all that much liquid (even for a stew)?
Caroline L. July 22, 2016
It is on the thicker side, but we found the amount of liquid just right (since the fish marinade becomes part of the stew). You could always add a bit of stock or water, too, if you like a looser soup!