Brazilian stew mokeka with salmon

Brazilian stew mokeka with salmon

An unfamiliar name — this is not a reason to deny yourself the pleasure to try something new, especially when it comes to such delicious dishes as Brazilian mukeka with salmon.

Brazilian stew mokeka with salmon

Ingredients:
Salmon fillets 680 gr.
For the marinade:
Whole peeled tomatoes 800 gr.
Onions (peeled, roughly chopped) 1 pc
1 cup chopped cilantro
Garlic (cut in half) 2 cloves
Chile Serrano (cut in half) 1 pc
Lime juice cup 0.25
Olive oil 1 tbsp
Sea salt 1 h. L.
For the stew:
Olive oil 2 tbsp
A large sweet potatoes (peeled, cut into cubes) 1 pc
Zucchini (cut) 1 pc
Green pepper (chopped) 1 pc
Water or fish broth 0.5 cups
Coconut milk 0.7 cups
Shredded onion supply 0.5 cups
Chopped cilantro 0.5 cups for feeding

preparation

The fish is put into a shallow, non-metallic bowl. In a food processor, mix the tomatoes, onion, cilantro, garlic, chili pepper, lime juice, oil and salt. The resulting mixture pour the fish and leave to marinate for 30 minutes to 1 hour.

In a large skillet over medium heat warm the olive oil. Add diced potatoes and sweet cooking for 10-15 minutes, adding a little water, if necessary, prior to softness.

Put zucchini, green and red pepper and continue to cook until soft, about 5-7 minutes, and adding water if necessary. Pour water or broth and mix with coconut milk. Bring to a boil, reduce heat and simmer for 2-3 minutes.

Add the fish and marinade, cook over low heat for 10-15 minutes or until the fish will flake easily with a fork pressed. Just before serving, add the green onions and cilantro and mix.

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