Using Native Brazilian Coconuts
Apr. 10th, 2022 08:57 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Moqueca (Brazilian Salmon Stew).
Marinade:
1/2 head garlic, peeled and minced (Ha! I used... actually that amount.)
2 Tbsp fresh lime juice
3/4 tsp salt
1 Tbsp paprika (I used half sweet and half smoked)
2 1/2 tsp cumin
1 1/2 tsp pepper
1.5-2 lbs salmon, cut into 2" pieces
olive oil
2 medium onions, sliced
1 large bell pepper, sliced
2 medium tomatoes, sliced
1 14-oz can regular (not light) coconut milk
1 large bunch cilantro, chopped, 1-2 cups
Mix together the marinade ingredients. Let the salmon marinate in this paste for at least 2 hours. The longer, the better. (I let it go overnight, about 18 hours.)
In a large covered skillet or Dutch oven, coat the bottom of the pan with a couple Tbsp olive oil. Add a layer of sliced onions, then a layer of bell pepper, then tomatoes. Place the fish pieces with the marinade on top, then repeat the veg layer of onions, bell pepper, tomatoes. Sprinkle generously with salt and pepper. Add about half your fresh cilantro to the top. Pour the coconut milk over the top and drizzle generously with olive oil (several Tbsp).
Bring to a boil, reduce heat to low, cover, and simmer 30 minutes to 1 hour until the veg are cooked through. Garnish with remaining cilantro and serve with a squeeze of fresh lime juice.
What worked: At someone's recommendation I caramelized the onions first. This was tasty and the wife and I yummed half of it up for dinner and the other half for lunch the next day.
What didn't: It would have been a lot easier, and probably more effective, to rub the marinade on the whole filets of salmon rather than attempt to cover cubes. Caramelizing the onions added 30 minutes to the prep time, so we ate later than planned. (I am not sure the caramelized onions were a significant enough improvement for the time spent.)
The wife added water the next day for reheating and that diluted the flavor; it wasn't as good.
Will I make it again? This will go into the rotation.
Marinade:
1/2 head garlic, peeled and minced (Ha! I used... actually that amount.)
2 Tbsp fresh lime juice
3/4 tsp salt
1 Tbsp paprika (I used half sweet and half smoked)
2 1/2 tsp cumin
1 1/2 tsp pepper
1.5-2 lbs salmon, cut into 2" pieces
olive oil
2 medium onions, sliced
1 large bell pepper, sliced
2 medium tomatoes, sliced
1 14-oz can regular (not light) coconut milk
1 large bunch cilantro, chopped, 1-2 cups
Mix together the marinade ingredients. Let the salmon marinate in this paste for at least 2 hours. The longer, the better. (I let it go overnight, about 18 hours.)
In a large covered skillet or Dutch oven, coat the bottom of the pan with a couple Tbsp olive oil. Add a layer of sliced onions, then a layer of bell pepper, then tomatoes. Place the fish pieces with the marinade on top, then repeat the veg layer of onions, bell pepper, tomatoes. Sprinkle generously with salt and pepper. Add about half your fresh cilantro to the top. Pour the coconut milk over the top and drizzle generously with olive oil (several Tbsp).
Bring to a boil, reduce heat to low, cover, and simmer 30 minutes to 1 hour until the veg are cooked through. Garnish with remaining cilantro and serve with a squeeze of fresh lime juice.
What worked: At someone's recommendation I caramelized the onions first. This was tasty and the wife and I yummed half of it up for dinner and the other half for lunch the next day.
What didn't: It would have been a lot easier, and probably more effective, to rub the marinade on the whole filets of salmon rather than attempt to cover cubes. Caramelizing the onions added 30 minutes to the prep time, so we ate later than planned. (I am not sure the caramelized onions were a significant enough improvement for the time spent.)
The wife added water the next day for reheating and that diluted the flavor; it wasn't as good.
Will I make it again? This will go into the rotation.
no subject
Date: 2022-04-11 06:55 pm (UTC)