🇧🇷 BrazilCatalog recipe
Salmon simmered gently in a garlicky tomato-pepper broth brightened with lime and cilantro — a lighter, everyday cousin of Bahia's coconut fish stews.
For 4 servings.
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Toss the salmon chunks with the lime juice, salt and pepper and let them sit 10 minutes.
Heat the oil in a wide pot and soften the onion and bell pepper over medium heat, about 5 minutes.
Add the garlic and cook 1 minute until fragrant.
Stir in the canned tomato and stock and simmer 8 minutes to build the broth.
Nestle the salmon into the broth, spoon some liquid over the top, cover, and simmer gently until the fish just flakes, 8–10 minutes.
💡 Shake the pot instead of stirring — the fish should flake at the table, not fall apart in the pot.
Taste the broth and adjust the seasoning.
Scatter with cilantro and serve over rice, spooning plenty of broth over each bowl.
Long before coconut milk and dendê oil built Bahia's famous moquecas, home cooks along Brazil's coast and inland alike made simpler tomato-based fish stews from whatever fillet and vegetables were on hand. The format travels easily to a supermarket fish counter, where a firm fillet stands in for the day's catch.
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