{"id":9683,"date":"2010-03-23T20:09:30","date_gmt":"2010-03-24T03:09:30","guid":{"rendered":"http:\/\/blog.healthy-green-lifestyle.com\/?p=9683"},"modified":"2021-09-24T17:09:03","modified_gmt":"2021-09-24T21:09:03","slug":"brazilian-salmon-and-sweet-potato-stew","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/brazilian-salmon-and-sweet-potato-stew\/","title":{"rendered":"Brazilian Salmon and Sweet Potato Stew"},"content":{"rendered":"

Moqueca<\/em> is a traditional Brazilian fish stew. It combines many of my favorite flavors, including tomato, peppers, coconut milk, and cilantro, and I’ve been wanting to make it for a long time.<\/p>\n

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Some recipes call for cod, striped bass, or snapper, but because these fish are considered “moderate mercury” fish by the National Resources Defense Council, they are best eaten only occasionally. So in this stew, I used wild Alaskan salmon (as it is low in mercury, is sustainably harvested, and let’s not forget about all those awesome omega-3s).<\/p>\n

The sweet potato is not a typical moqueca<\/em> ingredient, but yams are used in Brazilian cooking, so I felt they would fit in just fine. I like how they balance the dish, adding a bit of healthy starch and additional color to what’s already a pretty gorgeous stew. I adore coconut and found that the 3\/4 cup of coconut milk in the recipe adds extremely subtle flavor; if you are looking for a more pronounced coconut taste, feel free to add more…<\/p>\n

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\"salmonstew1\"<\/a><\/p>\n

A few more great looking recipes for Moqueca<\/em>:
\nRecipe for Brazilian Fish Stew at Leite’s Culinaria<\/a>
\nMoqueca from Elise at Simply Recipes<\/a><\/p>\n

This post is linked to Real Food Wednesday<\/a> over at Kelly the Kitchen Kop!

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Recipe for Moqueca (Brazilian Fish Stew)<\/h2>\n
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use local\/organic ingredients whenever possible<\/span><\/div>\n
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Servings: <\/span>0<\/span> serves 4-6<\/span><\/span><\/div>\n\n\n\n