Peixe Ensopado (Brazilian Tomato Fish Stew)

Method

1. 1

   Toss the salmon chunks with the lime juice, salt and pepper and let them sit 10 minutes.

2. 2

   Heat the oil in a wide pot and soften the onion and bell pepper over medium heat, about 5 minutes.

3. 3

   Add the garlic and cook 1 minute until fragrant.

4. 4

   Stir in the canned tomato and stock and simmer 8 minutes to build the broth.

5. 5

   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.

6. 6

   Taste the broth and adjust the seasoning.

7. 7

   Scatter with cilantro and serve over rice, spooning plenty of broth over each bowl.