By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
417 cal · 190 min
Brazilian Salmon Stew (Moqueca)
Recipe GLPR32666cd58591b1
A vibrant Brazilian seafood stew featuring salmon simmered with aromatic garlic and warm spices. This traditional moqueca combines fresh lime juice with paprika and cumin for a flavorful, healthy dish that honors Bahian coastal cuisine. Serve as a comforting main course with rice or crusty bread.
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Ingredients
8 cloves garlic, peeled, crushed, and minced
2 tablespoons fresh lime juice
3/4 teaspoon coarse salt
1 tablespoon sweet paprika
2 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground black pepper
4 pounds fresh salmon fillets, cut into 2-inch chunks
3 cups water or fish broth
Directions
In a large heavy-bottomed pot or Dutch oven, combine the minced garlic, paprika, ground cumin, salt, and freshly ground black pepper. Stir these aromatics and spices together to create a flavorful paste.
Add the water or fish broth to the pot and bring to a gentle simmer over medium-high heat, stirring occasionally. Allow the broth to infuse with the spices for about 10 minutes.
Carefully add the salmon chunks to the simmering broth, distributing them evenly throughout the pot. Gently stir to coat the fish with the broth.
Reduce heat to medium-low and simmer gently, uncovered, for 30-40 minutes, or until the salmon is fully cooked through and flakes easily with a fork. The internal temperature should reach 145°F.
Remove the pot from heat and stir in the fresh lime juice, distributing it evenly throughout the stew. Taste and adjust seasonings as needed.
Ladle the stew into bowls, ensuring each serving contains a generous portion of salmon and broth. Serve hot as a main course, optionally accompanied by steamed rice or crusty bread.
Comments
This is a straightforward moqueca that hits all the marks for a Charlotte kitchen: salmon is reliably available and reasonably priced at Harris Teeter or Food Lion, and the spices (paprika, cumin) are pantry staples at any major chain. The 190-minute stated time is misleading—active prep and cooking runs closer to 45 minutes, with the rest being optional marinating, so budget your afternoon accordingly if you want the full flavor. The real drawback is yield: eight servings of stew built on salmon alone will run $25–30 total (salmon at $12–14 per pound), landing around $3.50–4.00 per bowl, which is restaurant pricing for a home cook. It reheats well and suits a crowd dinner, but the cost per serving makes this a special occasion rather than a weeknight standby.
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