This salmon stew is one of those meals that settles you the moment it starts simmering. The first time I cooked it, I remember being unsure about letting salmon cook that long in a pot. Every instinct says fish should be quick and careful. This dish proves there’s another way. The salmon softens, the coconut milk thickens, and everything blends into something calm and comforting.
I make this on evenings when I want dinner to feel slow and steady. It’s the kind of pot that stays on the stove, filling the kitchen with warmth, asking very little from you once it gets going.
Why This Stew Deserves a Spot in Your Kitchen
This recipe earns trust quickly.
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The flavors deepen as it simmers
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Salmon stays tender and rich
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Coconut milk brings balance and comfort
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Tastes even better the next day
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Freezes without losing texture
It’s a one-pot meal that feels thoughtful without extra effort.
Ingredients You’ll Need
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1½ pounds salmon fillets, cut into large chunks
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Juice of 2 limes
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1 teaspoon paprika
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1 teaspoon ground cumin
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2 tablespoons olive oil
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2 onions, sliced
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2 bell peppers, sliced
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3 tomatoes, chopped
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1 can coconut milk
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½ cup fresh cilantro, chopped
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Salt to taste
Each ingredient matters here. Lime brightens the fish. Spices add warmth. Coconut milk softens everything and ties it together.
Notes From My Stove
Salmon with a bit of fat works best. It holds up during simmering and stays moist.
Let the salmon sit in the lime and spice mixture for a short rest. That step gives the fish flavor all the way through.
Coconut milk should be full-bodied. Thin versions don’t give the same depth.
How I Make It
I start by seasoning the salmon with lime juice, paprika, cumin, and salt. It rests while I prep the vegetables.
Olive oil goes into a wide pot, followed by onions and peppers. They soften slowly until fragrant. Tomatoes join next, breaking down and forming a loose sauce.
Coconut milk goes in, then the salmon gets gently layered on top. I keep the heat low and let the pot simmer steadily. No stirring at first. Just time and patience.
Near the end, chopped cilantro gets sprinkled in, adding freshness without taking over.
How I Like to Serve It
This stew feels complete on its own, though simple sides work beautifully.
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Steamed white rice
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Plain cooked grains
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Warm bread for the broth
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A squeeze of lime at the table
I usually serve it straight from the pot. It keeps the mood relaxed.
Storage and Freezing
Leftovers hold well in the fridge for up to three days. The flavor deepens overnight, making the next bowl even more comforting.
This stew freezes nicely. I cool it fully, portion it out, and reheat gently on the stove.
FAQs
Is this an authentic version of moqueca?
It’s a home-style interpretation using salmon instead of traditional white fish.
Does the salmon overcook?
No. The gentle simmer keeps it tender and rich.
Can another fish be used?
Yes. Firm fish works well and holds its shape.
Is this stew spicy?
No. It stays warm and mild. Heat can be added if desired.
Can it be made ahead?
Yes. It tastes even better after resting.
Brazilian Salmon Stew (Moqueca)
This Brazilian-style salmon stew is deeply comforting and full of layered flavor.
Ingredients
- 1½ to 2 pounds salmon, cut into large bite-size pieces
- Cloves from ½ head garlic, crushed and finely minced
- 2 tablespoons fresh lime juice
- ¾ teaspoon coarse salt
- 1 tablespoon sweet paprika
- 2½ teaspoons ground cumin
- 1½ teaspoons freshly ground black pepper
- Extra virgin olive oil, as needed
- 2 medium onions, thinly sliced
- 1 large green bell pepper, sliced
- 2 medium tomatoes, sliced
- Salt and freshly ground black pepper, to taste
- 1 (14-ounce) can full-fat coconut milk
- 1 large bunch fresh cilantro, chopped and divided
Instructions
- In a bowl, mix the garlic, lime juice, coarse salt, paprika, cumin, and black pepper until a thick paste forms. Add the salmon and gently coat each piece with the marinade. Cover and refrigerate for at least two hours to allow the flavors to develop.
- Drizzle a generous amount of olive oil into the bottom of a large covered skillet or Dutch oven. Arrange a layer of sliced onions, followed by bell peppers and tomatoes. Place the marinated salmon on top, then repeat the layering with the remaining onions, peppers, and tomatoes. Season lightly with salt and pepper and scatter about half of the chopped cilantro over the top.
- Pour the coconut milk evenly over the layered ingredients and finish with a generous drizzle of olive oil. Place the pot over medium heat and bring everything to a gentle boil. Reduce the heat to low, cover, and let the stew simmer until the vegetables are tender and the salmon is fully cooked.
- Serve the stew hot, garnished with the remaining fresh cilantro just before serving.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 180Total Fat 12gSaturated Fat 6gUnsaturated Fat 6gCholesterol 27mgSodium 241mgCarbohydrates 8gFiber 2gSugar 3gProtein 11g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Brazilian-style salmon stew is the kind of dish that teaches patience in the best way. You let the pot simmer, you trust the process, and you’re rewarded with layers of flavor that feel calm and complete. The coconut milk turns silky, the vegetables soften into the broth, and the salmon becomes tender enough to break with a spoon.
I come back to this recipe when I want food that feels grounding. It’s comforting without being heavy, rich without being overwhelming, and generous in a quiet way. Make a pot, let it sit, and enjoy how each bowl somehow tastes better than the last.
