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fish stew
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5 from 4 votes

Easy 20-Minutes Salmon Stew

Easy 20-Minutes Salmon Stew. This Brazilian inspired dish has a delicious coconut and tomato broth topped with fresh bell peppers and cilantro!
Cook Time20 mins
Total Time20 mins
Course: Dinner
Cuisine: Brazilian
Keyword: Fish Stew, Salmon Stew, Seafood
Servings: 4 servings
Author: Silvia Ribas


  • 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.