Brazilian fish stew recipe

This is a delicious twist on moqueca the traditional Brazilian seafood stew.

Ingredients

• Marinade:
• Cloves made from 1/2 head of garlic Peeled, crushed and chopped
• 2 tablespoons of fresh lime juice
• 1/4 teaspoon fine salt
• 1 cup sweet paprika
• 2.25 teaspoons of ground cumin
• Freshly ground black pepper 1 1/2 tablespoons
• To make soup:
• 1 1/2 to 2 lbs salmon cut into pieces of 2 inches (largish bits)
• Olive oil Extra-virgin olive
• Two medium onion, diced
• One large bell pepper seeded, cut off and cut into slices
• 2 medium tomatoes, sliced
• Pepper and fresh ground salt
• 1 (14-ounce) can coconut regular milk (not light)
• One large bunch of fresh cilantro cut into pieces (1 up to two cups) to 2 cups, then broken into two pieces

Directions

1. Marinate the salmon
2. A medium-sized bowl mix the garlic lime juice, the coarse salt, sweet paprika cumin, and black pepper. Let the salmon sit in this mixture for at least two hours. The longer you leave it, the more delicious.
3. Place the ingredients in a large saucepan:
4. The base of the skillet or Dutch oven with a few teaspoons olive oil. Place a layer of chopped onions, followed by an even layer of bell peppers and the tomatoes cut into slices.
5. Decorate with cilantro, coconut milk along with olive oil
6. Sprinkle liberally on top of salt and pepper. Sprinkle around half of the fresh cilantro you have on the top.
7. The stew is ready to cook:
8. Bring the mixture to an unrestricted boil. Bring the flame down to a simmer Cover and let simmer for 30 up to an hour, or till the veggies are cooked to perfection.