Salmon Stew Recipe
A creamy stovetop salmon stew with onion, carrot, celery, garlic, tomato paste and broth, finished with salmon cubes and heavy cream.
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Ingredients
- 1 pound salmon fillet cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion finely diced
- 1 small carrot grated
- 1 stalk celery diced
- 3 cloves garlic minced
- 3 tablespoons tomato paste
- 1/2 teaspoon chili flakes
- 2 cups fish or chicken broth
- 1/2 cup heavy cream
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and sauté for 4 to 5 minutes, until translucent and fragrant.
- Add the garlic and cook for 30 seconds, stirring occasionally. Stir in the tomato paste and cook for 1 minute.
- Add the broth and chili flakes. Season with salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 15 minutes, until the vegetables are tender.
- Gently add the salmon cubes and simmer for 5 minutes more, until cooked through. Check that the fish reaches 145°F with a food thermometer.
- Stir in the heavy cream and simmer for another 2 minutes to warm and slightly thicken the stew. Taste and adjust the salt and pepper. Serve hot with fresh parsley.
Notes
The salt, pepper and parsley have no set amounts and are not counted in the nutrition. Cook the salmon to 145°F. Refrigerate leftovers within 2 hours.
Nutrition
Serving: 1servingCalories: 407kcalCarbohydrates: 8.5gProtein: 26.8gFat: 29.5gSodium: 378mgFiber: 1.6gSugar: 4.5g
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