Salmon Stew

Here is a recipe for a salmon stew with lots of vegetables. This dish is a real hit with young and old. It is easy to prepare and smells wonderful! Serve hot over rice.

Step: 1

Melt butter in a large, heavy pot over medium heat. Add celery, carrots, and leek and cook until they just begin to soften, 4 to 6 minutes. Add water and crumble in bouillon cube. Stir in tomato paste, thyme, and garlic. Cover pot, reduce heat to low, and gently simmer for 10 minutes.

Step: 2

Stir salmon cubes into the pot and simmer for another 5 minutes. Add olives and parsley, mixing gently. Simmer for another 5 minutes.

Per Serving: 253 calories; protein 28.4g; carbohydrates 7.7g; fat 11.9g; cholesterol 63.6mg; sodium 487.1mg.

The name of “stew” can refer to 2 time a food and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.