Combine all the ingredients for the marinade and fill them with chopped salmon. Cover with cling film and put marinating in the refrigerator for 2 hours, but if time allows you, it is best for the night.
Pour a couple of tablespoons of olive oil into the bottom of the pan or Dutch oven and lay out a layer of chopped onion, then a layer of chopped bell pepper and a layer of sliced tomatoes. On top lay the pickled fish fillet, and on top of it again a layer of onions, bell pepper and tomatoes.
The top layer of tomatoes generously salt and pepper and sprinkle with half chopped cilantro. Pour in coconut milk and add a couple of tablespoons of olive oil.
Place the open stew on medium heat, bring to a boil, reduce heat to a minimum, cover and simmer for 30-45 minutes until vegetables are fully cooked. A couple of minutes before complete readiness, add the remaining cilantro, remove the stew from the heat and serve.
