Easy 20-Minutes Salmon Stew. This Brazilian inspired dish has a delicious coconut and tomato broth topped with fresh bell peppers and cilantro!
This Brazilian inspired Salmon Stew gives me all the home feels. In other words, it brings up all the wonderful memories of growing up in Bahia, home of the original fish stew which by the way, it’s such a rich and fragrant dish due to the use of palm oil, that you couldn’t hide if you tried.
I say this because on this one occasion that my Mother made fish stew for a group party, as she often did in town, and tried to hide the casserole away from us kids… well, that didn’t work out so good because of it’s highly fragrant profile nor did her attempt to spicy it up with a cruel amount of pimenta malagueta as we watered it down with ease 🙂 Sorry Mom for the trouble!
While I am not going to claim this Salmon Stew or my original Fish Stew recipe (with Cod), to taste like they do in Bahia, I can assure you this is the next best thing and very convenient to make too!
Ingredient quality and freshness
How many times have I touched on the importance of using high quality and fresh ingredients in your recipes? Many times. In Bahia we use fresh coconut products where the extraction of coconut milk is often part of the cooking steps. Now, that is super fresh!
If you made this multi-purpose tomato sauce at home, you can use that too!
Also the original recipe calls for palm oil which although available everywhere, palm oil is sourced from Brazil so it is super fresh. In addition to this, there has been questionable practices around sourcing palm oil which led me to remove this flavorful and colorful ingredient altogether.
However I recommend that if you can get your hands on a good quality palm oil it is most certainly worth a try for its uniqueness. I have used this Palm Oil before and can recommend as a good product.
This Salmon Stew is perfect paired with plain white rice. You pour some of the broth over the rice and serve with fresh cilantro and pepper flakes. I can promise that although it is an exotic looking dish, it’s also easy to like. When I made my Fish Stew for my American family for the first time I was pleasantly surprised to see them all enjoying seconds.
If you make this Salmon Stew recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from you and always do my best to respond to all your comments. Also, don’t forget to tag me on Instagram for a special shutout and/or a chance of being featured in my newsletter!
Easy 20-Minutes Salmon Stew
- 1 1/2 lb fresh salmon, cut into smaller pieces
- 2 tbsp olive oil
- 2 cloves garlic, sliced
- 1 small white onion, sliced
- 8 oz tomato sauce
- 3/4 cup coconut milk, full fat
- 1/2 whole green pepper, round slices
- 1 pinch sea salt and pepper, to taste
- 1/2 tsp red pepper flakes
- 1 handful fresh cilantro or parsley
- Start by heating the oil in a cast iron skillet. Add in garlic and onion and sauté until fragrant 2-3 minutes. Then add the tomato sauce and coconut milk and quickly stir. Let this simmer for another 2-3 minutes.
- Meanwhile slice the bell pepper and set aside.
- Arrange the salmon pieces in cast iron allowing the broth to surround the salmon.
- Top with bell peppers and season to taste. You can cover the skillet if you like but you don’t have to. Most times I don’t cover. Cook for 10 minutes then carefully turn the salmon.
- At this point you can add the fresh cilantro and/or parsley and cook for an additional 4-5 minutes or until salmon is cooked through and internal temperature is 145F degrees.
- Serve over white rice.