Brazilian salmon stew

• porsi: Serves 6

Bahan-bahan

For the marinade:

6 garlic cloves, crushed

Juice of 1 lime

¾ tsp coarse salt

1 tbsp sweet paprika

2½ tsp ground cumin

1½ tsp black pepper

800g salmon fillets, cut into 3cm chunks

For the stew:

4 tbsp olive oil

2 onions, sliced

1 green pepper, deseeded and sliced

1 x 400g tin of tomatoes

Salt and black pepper

Large bunch of fresh coriander, chopped

1 x 400ml tin of coconut milk

To serve:

Crusty bread or gluten-free bread

Petunjuk

1 In a sealable bag, combine all of the ingredients for the marinade. Add the salmon, seal the bag and squash the marinade around the salmon to coat. Place in the fridge for 3-4 hours.

2 Coat the bottom of a large casserole dish with half of the olive oil. Scatter over half of the sliced onions and pepper, then pour over half of the tinned tomatoes.

3 Add the salmon pieces with their marinade, then layer over the remaining onions, pepper and the tinned tomatoes.

4 Sprinkle over some salt and black pepper. Add half of the fresh coriander, then pour the coconut milk over the top. Drizzle the remaining olive oil over everything.

5 Bring to a boil over a high heat, then reduce the heat to low, cover and allow to simmer gently for about 40 minutes until everything is completely cooked through.

6 Stir together, then ladle into serving bowls. Garnish with the remaining coriander and serve with crusty bread.