Brazilian Salmon Stew (Moqueca)

Ingredients

• 1 cloves the from 1/2 head of garlic minced crushed peeled
• 2 Tablespoons juice of lime fresh
• 0.8 teaspoon coarse salt 
• 1 Tablespoon paprika sweet
• 2.5 teaspoons ground cumin 
• 1.5 teaspoons pepper black freshly ground
• 1.5 pounds salmon cut into 2-inch pieces (largish-bite sized pieces)
• 6 servings olive oil extra virgin 
• 2 medium onions sliced
• 1 large bell pepper green seeded sliced
• 2 medium tomatoes sliced
• 6 servings salt and pepper freshly ground
• 14 ounce regular coconut milk light canned (not )
• 1 large bunch cilantro leaves fresh chopped

Equipment

• frying pan
• dutch oven

Directions

1. Mix together the marinade ingredients.
2. Let the salmon marinate in this paste for at least 2 hours. The longer, the better.
3. Layer ingredients in a large pot: In a large pan (large covered skillet or Dutch oven), coat the bottom of the pan with a couple tablespoons of olive oil.
4. Add a layer of sliced onions, and then a layer of sliced bell peppers, and a layer of sliced tomatoes.
5. Place the fish pieces, with the marinade, on top of everything, and start layering again—onions, bell peppers, and tomatoes.
6. Sprinkle generously with salt and pepper.
7. Add about half of your fresh cilantro to the top.
8. Pour coconut milk over the top.
9. Drizzle generously with olive oil over the top (several tablespoons).
10. Simmer: Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through.
11. Garnish with remaining cilantro.