Salmon Stew
This hearty and flavorful salmon stew combines tender salmon pieces with a medley of vegetables in a rich, seasoned broth. It's a versatile dish with variations ranging from creamy, dairy-based versions to lighter, tomato-based broths, catering to diverse palates.
Ingredients
- 1 lb 450g salmon fillets, skin removed, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 2 medium potatoes peeled and diced
- 1 can 14.5 oz diced tomatoes
- 4 cups fish or vegetable broth
- 1 cup heavy cream or coconut milk for a dairy-free option
- 1 tsp smoked paprika
- ½ tsp dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley or cilantro chopped, for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 3 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Add Bell Pepper and Potatoes: Stir in the chopped red bell pepper and diced potatoes. Cook for 5 minutes, allowing the vegetables to soften slightly.
- Incorporate Tomatoes and Broth: Pour in the diced tomatoes (with their juice) and the broth. Add smoked paprika and dried thyme. Stir well to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes, or until the potatoes are tender.
- Add Salmon: Gently add the salmon pieces to the pot. If using heavy cream or coconut milk, pour it in now. Stir carefully to combine without breaking the salmon pieces.
- Final Simmer: Allow the stew to simmer for an additional 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Season and Serve: Taste the stew and season with salt and freshly ground black pepper as needed. Ladle into bowls, garnish with chopped fresh parsley or cilantro, and serve hot.
Notes
- Variations: For a Southern-style creamy stew, use heavy cream. For a lighter, dairy-free version, opt for coconut milk, which adds a subtle sweetness and aligns with Brazilian moqueca influences.
- Serving Suggestions: This stew pairs well with crusty bread, rice, or a side of steamed vegetables.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the salmon.
- Additional Ingredients: Feel free to add other seafood like shrimp or clams for a more diverse seafood stew. Adjust cooking times accordingly to ensure all seafood is properly cooked.