Protein Swap | Brazilian Salmon Moqueca
with Poblano Peppers
Cooking time
10 minutes
Servings
2/4
Calories
640 /serving
Destined for the table in just 10 minutes, this Brazilian fish stew is easy and breezy. Coconut milk makes flaky salmon saucy and rich, with a fun flavour ride from fresh cilantro, green poblano peppers and a dash of smoky spices. Samba-licious!
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 2 Poblano peppers (or green peppers)
- 14g Cilantro
- 50g Diced onions
- 400ml Organic fair-trade coconut milk (non-GMO)
- 15ml Tomato paste
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Salmon
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
51 g
Saturated Fat
35 g
Sodium
115 mg
Total Carb
16 g
Sugars
7 g
Protein
31 g
Fibre
4 g
Preparation
Start the moqueca
- Halve, core and medium-dice the poblanos.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the onions, poblanos, ½ the spices and S&P. Sauté, 2 to 3 min., until fragrant.
- Add the tomato paste and sauté, 1 to 2 min., until dark red.
Mise en place
- Meanwhile, pat the shrimp dry (remove from the shells from the tails if desired); season with the remaining spices and S&P.
- Roughly chop the cilantro leaves and stems.
Finish the moqueca & serve
- To the pot, add the coconut milk. Simmer, stirring often, 1 to 2 min., until beginning to thicken.
- Add the shrimp and simmer, stirring often, 2 to 4 min., until the shrimp* are opaque and cooked through and the moqueca has thickened.
- Add the cilantro; stir well.
- Divide the moqueca between your bowls. Bon appétit!
Goodfood x Ooni = The best homemade pizza
Order recipes (not all pizza) to cook in your oven, on a BBQ or in an Ooni Pizza Oven. You could win 1 of 4 Ooni Pizza Oven Bundles, including the Koda 2 Max.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
