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

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


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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