Brazilian salmon stew

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Brazilian salmon stew

Serves 6


For the marinade:
6 garlic cloves, crushed
Juice of 1 lime
¾ tsp coarse salt
1 tbsp sweet paprika
2½ tsp ground cumin
1½ tsp black pepper
800g salmon fillets, cut into 3cm chunks


For the stew:
4 tbsp olive oil
2 onions, sliced
1 green pepper, deseeded and sliced
1 x 400g tin of tomatoes
Salt and black pepper
Large bunch of fresh coriander, chopped
1 x 400ml tin of coconut milk


To serve:
Crusty bread or gluten-free bread


  1. In a sealable bag, combine all of the ingredients for the marinade. Add the salmon, seal the bag and squash the marinade around the salmon to coat. Place in the fridge for 3-4 hours.
  2. Coat the bottom of a large casserole dish with half of the olive oil. Scatter over half of the sliced onions and pepper, then pour over half of the tinned tomatoes.
  3. Add the salmon pieces with their marinade, then layer over the remaining onions, pepper and the tinned tomatoes.
  4. Sprinkle over some salt and black pepper. Add half of the fresh coriander, then pour the coconut milk over the top. Drizzle the remaining olive oil over everything.
  5. Bring to a boil over a high heat, then reduce the heat to low, cover and allow to simmer gently for about 40 minutes until everything is completely cooked through.
  6. Stir together, then ladle into serving bowls. Garnish with the remaining coriander and serve with crusty bread.

Per serving: 468kcals, 34.6g fat (16.7g saturated), 15.7g carbs, 6.4g sugar, 29.8g protein, 4.2g fibre, 0.347g sodium

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