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Brazilian Salmon and Sweet Potato Stew

Created by ForeverMama on August 30, 2024

Salmon and Marinade:
1 1/2 pounds salmon fillets
28 ounces whole tomatoes, peeled, undrained (1 can)
1 onion, peeled and roughly chopped
1 cup cilantro, chopped
2 garlic cloves, cut in half
1 Serrano chili pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be spicy)
1/4 cup lime juice
1 tablespoon olive oil
1 teaspoon Kosher or Himalayan or coarse sea salt

Step 1: Place salmon 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.
Step 2: Heat 1 tablespoon olive oil (or coconut oil) in a large skillet over medium heat. Add diced sweet potato and cook for 10-15 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 5-7 minutes, again adding water to the pan, if needed. Add water or fish stock (better to use fish stock) and stir in coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.
Step 3: Add fish and marinade and simmer for 10-15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro. Great served over rice (either white or brown).