|Prep time: 45 minutes||Cooking time: 15 minutes||Total time: 1 hour|
While the authentic version of this recipe uses red snapper, you can use any kind of firm white fish, such as cod, sea bass, grouper, or halibut. You could even try shrimp! To reduce the amount of fat try substituting light coconut milk.
In a large, non-reactive bowl, marinate the salmon in the minced garlic, lime juice, salt and pepper for 30 minutes to an hour. In a large stock pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the yellow onions and cook for a few minutes until they begin to soften. Add the bell peppers and cook another 2 minutes. Add the green onions, paprika, chili flakes and cumin and sauté for 1 minute, then add the tomatoes and cilantro and cook another 5 minutes, stirring occasionally. Remove the salmon from the marinade (discard marinade), and place the fish into the tomato sauce in the stock pot. Pour the 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.
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