Salmon Moqueca (Brazilian Fish Stew)

I love salmon. I loved it baked. Pan fried. Wrapped in the fluffiness of pastry dough. I love it flaked and breaded and fried. There are numerous ways that I love Salmon. But, I've never had it in a soup or stew. For some reason fish soups scare me. I'm not a lover of soups to begin with. You can thank my stepmom for that one. And no she's not evil. Soup rarely floats my boat. However I was watching an episode about weight loss on BBC Horizon (Gotta love youtube) and soup is supposed to be really filling.

What I love about this soup is how there are so many different layers of flavors. Even though the salmon is the star, the actual broth is it's best supporting actor. You have slight sweetness of the sweet potato, the slighy crispness of the bell peppers, the tartness of the tomatoes and the smooth flavor of the coconut milk that brings the whole dish together.

Like any soup or stew, it's always better the next day as the flavors meld together into a bowl of sheer awesomness.

When cooking with coconut milk, you have to cook it until the oil separates from the coconut solids.

Now for the good stuff.

Ingredients
Fish and Marinade
1 1/2 lbs salmon fillets
28 oz or two 14 oz cans of whole tomatoes, not drained
1 onion, peeled and roughly chopped
1 cup cilantro
2 garlic cloves, cut in half
1 Serrano chile pepper, stemmed and cut in half
1/4 cup lime juice
1 tablespoon EVOO
1 teaspoon

For the Stew
2 tablespoons EVOO
1 large sweet potato, peeled and diced
1 zucchini, chopped into half moons
1 green pepper, large chop
1 red pepper, large chop
1 large onion, large chop
1/2 cup water (or good fish stock)
3/4 cup coconut milk
1/2 cup minced green onions, for garnish
1/2 cup cilantro, chopped for garnish

For the Marinade:
Place fish in a shallow bowl (not metal).
Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, EVOO, and salt in a food processor (or a blender). Process until smooth and pour over fish.
Marinate for 30 minutes to an hour.

For the Stew:
Heat the EVOO in a large stock pot or Dutch oven over medium heat.
Add diced sweet potato and cook for 10-15 minutes until soft (add a little water, if the sweet potatoes start to stick. Don't let them burn!)
Add the zucchini, peppers, and onions. Cook until the onions become translucent. About 5-7 minutes.
Add the water and stir
Add the coconut milk and bring to a boil. Reduce heat and simmer for about 2-3 minutes.
Add the fish, plus the marinade and simmer for 10-15 minutes or until fish flakes easily with a fork.
Serve in a bowl, top with the green onions and cilantro.