Brazilian Salmon and Sweet Potato Stew

cooking has become a rather consuming hobby of mine (pun not intended.)

Fish and Marinade:
1/2 lb salmon fillet
14 oz. can of tomatoes
1/2 onion chopped
1 clove of garlic cut
1/2 jalapeno pepper
juice from 1 lime
1/2 tbs olive oil
1/2 tsp salt

Everything Else:
1 medium sweet potato
1/2 zucchini, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
some sort of soup stock (i used chicken)
3 oz coconut milk (half of the tiny cans they come in)
lots of chopped green onions
cilantro is optional. but i hate the stuff.

Directions:
1. put tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil and salt in a blender. this is your marinade/soup base. chop up fish and marinate for 30min – 1 hr
2. cook sweet potatoes in large skillet for ~15 min until SOFT. add soup stock to prevent burning.
3. Add zucchini, green and red pepper and continue to cook until tender, about 5-7 minutes, again adding soup to the pan, if needed. (you dont want it soupy. just add enough to prevent burning.)
4. Add a little more (1/4 cup?) soup stock and coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes. (still shouldn’t be soupy. enough to cover veggies half way, not all the way)
5. Add fish and marinade and simmer for 10-15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro.

comments:

  • i ate it with my purple red bean whole grain rice. bread works too.
  • friggin took me a little over an hour to make this. was not prepared for the time commitment
  • i added a about 2/3 of the 6oz can of coconut milk. will stick with the recipe in the future
  • dont add too much lime juice! tomatoes are already acid based. possibly use more sweet potato to balance acidity in the future (or add sugar?)
  • i sprinkled on some garlic salt in the end. i use light salt. 1 tsp was not sufficient

that is all.

i now have to drag my food coma-ed ass to bikram.

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