Salmon Stew
Servings
2Serving size
2 cupsThis recipe can easily be multiplied and makes great leftovers. Reheat gently.
Ingredients
| 1 tsp. Olive oil |
| 1 small White onions (finely diced) |
| 2 Medium stalk Celery, raw (finely diced) |
| 12 ounces Idaho potatoes (peeled and cut into 1/2 inch dice) |
| 3 cups No salt added vegetable stock (or no salt added fish or shrimp stock) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 tsp. Fresh thyme |
| 1/4 tsp. Saffron |
| 8 Ounces Fresh atlantic salmon (skinless, cut into 1 inch chunks) |
| 2 tsp.. Unsalted butter |
| 1/4 cup 2% milk |
Instructions
Add the onions and cook for about 4 minutes. Stir frequently.
Add the celery and cook for about 3 minutes. Stir frequently.
Add the potatoes, stock, salt, pepper, thyme and saffron.
Stir and when the soup begins to simmer reduce the heat and simmer for 30 minutes.
Reduce the heat to as low as possible and add the salmon, butter and milk.
Let the soup stand for about 5 to 8 minutes.
Stir once and serve.
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.
Recipe Notes
This recipe is a good template to use for almost any fish stew that you like. Use salmon, cod, shrimp, mussels, clams, etc.. The key is to simmer the vegetables, potatoes and herbs in the stock very slowly so that the potatoes cook slowly and release some starch to help thicken the soup.
You can substitute some of the veggies if you wish – scallions for onions, maybe sweet potatoes or yams for the potatoes or carrots for the celery.
One good trick for the thyme is to leave it on the stem (about 4 or 5 stems equals a teaspoon of leaves). At the end of simmering simply remove the stems and discard. Trim the woody bottoms from the stem prior to adding them to the pan.