Salmon Moqueca

(recipe from Food52.com)

Fish and marinade:
1 1/2 lb. wild salmon fillets
28 oz. can of peeled whole tomatoes, undrained
1 onion, peeled and roughly chopped
1 cup cilantro, chopped
2 garlic cloves, cut in half
1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be spicy)
1/4 cup lime juice
1 Tbsp. olive oil
1 tsp sea salt

Stew:
2 Tbsp. olive oil
1 large sweet potato, peeled and diced
1 zucchini, chopped
1 green pepper, chopped
1 red pepper, chopped
1/2 cup water (or fish stock)
3/4 cup organic whole coconut milk
1/2 cup minced green onion - for garnish
1/2 cup cilantro, chopped - for garnish

Place fish in a shallow non-reactive (non-metal) bowl.  Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil and salt in a food processor fitted with the metal blade (or a blender).  Process until smooth and pour over the fish.  Allow to marinate for 30 minutes to 1 hour.

Heat olive oil in a large skillet over medium heat.  Add diced sweet potato and cook for 10 to 15 minutes, adding a little water if needed so it doesn't burn, until softened.  Add zucchini, green and red pepper and continue to cook until tender, about 5 to 7 minutes, again adding water to the pan, if needed.  Add water and stir in coconut milk.  Bring to a boil, reduce heat, and simmer 2 to 3 minutes.

Add fish and marinade and simmer for 10 to 15 minutes, or until fish flakes easily with a fork.  Just before serving, stir in green onion and cilantro.  Serve alone or over rice.

(Based on a traditional Brazilian fish stew.  I enjoyed eating this over rice noodles.  Interesting combination of flavors, with the salmon, tomatoes, sweet potatoes, and coconut milk.  Makes a lot, and keeps well in the fridge.)