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.
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.
| 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 |
| 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 |
| 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 |
| 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 |
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.
Written by: Caroline Lange
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