It’s happening. Spring. KP and I contributed to the destruction of winter this morning by lacing our feet with YakTraks (like tire chains, but for shoes) and stomping onto every edge of ice we encountered on Bear Creek Trail. Then we came home and took bats to the icicles dripping from our gutters. This week it appears we may finally emerge from below freezing. 40s and 50s will feel like a spring fever. The war is being won—winter, too, shall pass.
I’m already busting out the coconuts and seafood. I’ll be in my lawn chair if anyone needs me.
Brazilian Seafood Stew
adapted from a recipe I snagged at the counter of People’s Coop in Rochester, MN
1 ½ pounds salmon, cut into 2- to 3-inch pieces
3 cloves garlic
¼ cup lime juice
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil
1 cup yellow onion, diced
1 cup red bell peppers, diced
½ cup green onions, sliced thin
1 tbsp paprika
½ tsp crushed red pepper flakes
½ tsp ground cumin
2 cups canned diced tomatoes with green chilies
1 14-oz can coconut milk
¼ cup fresh cilantro, minced
In a large bowl, marinate the salmon in the minced garlic, lime juice, salt and pepper for 30 minutes in the refrigerator. In a large stock pot, heat 2 tbsp olive oil over medium-high heat. Add yellow onions and cook until they soften. Add bell peppers and cook another 2 minutes. Add green onions, paprika, chili flakes and cumin and sauté for one minute, then add tomatoes and cilantro and cook another 5 minutes, stirring occasionally.
Remove the salmon from the marinade (discard marinade), and place fish into the tomato sauce in the stock pot. Pour coconut milk over the top, bring everything to a simmer, cover and cook for 10-15 minutes. Stir gently once or twice. Salmon should be just cooked and tender. Add salt to taste.