Salmon Stew

Warm up this season with this flavor-packed and slightly spicy Salmon Stew that's all done in under 30 minutes. With common ingredients and a straightforward cooking process, this will quickly become your go-to fish dish.

Course Main Course

Cuisine North American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 719kcal

Author Emmeline Kemperyd

Ingredients

1 tablespoon olive oil or neutral cooking oil / butter
2 garlic cloves minced
2 cups chopped leek 2 cups = 1 small leek
¾ teaspoon ground saffron or less, for a cheaper version
1 teaspoon chili flakes adjust amount depending on how spicy you like it
2 red bell peppers chopped
2 cups zucchini cut in half-moons ½ inch (2 cm) thick, 2 cups = 1 zucchini
2 tablespoon tomato paste
2 fish bouillon cubes or homemade fish stock in same amount as water, and skip the hot water
3 cups hot water
2 cups heavy cream or half and half, light cream, or milk
1 lb salmon filet or other fish, without skin, cut in 1 inch (2 cm) pieces
1.5 cups cherry tomatoes cut in half
¼ lb peeled shrimp peeled, ¼ lb peeled = slightly less than ½ lb with shell
1 tablespoon dried thyme or fresh thyme leaves
1 teaspoon salt according to taste
1 teaspoon ground black pepper according to taste

US Customary - Metric

Instructions

Heat olive oil over medium heat in a pot or skillet large enough to hold all of the stew.
1 tablespoon olive oil
Add minced garlic, leek, saffron and chili flakes and sauté 1 minute.
2 garlic cloves, 2 cups chopped leek, ¾ teaspoon ground saffron, 1 teaspoon chili flakes
Add bell pepper and zucchini and sauté 2-3 minutes.
2 cups zucchini, 2 red bell peppers
Add tomato paste and sauté 1 minute.
2 tablespoon tomato paste
Crumble in the fish bouillon cubes, then add water and cream and mix well. Simmer 10 minutes or more.
2 fish bouillon cubes, 2 cups heavy cream, 3 cups hot water
Add salmon and simmer 5 minutes until cooked through.
1 lb salmon filet
Add shrimp, cherry tomatoes and thyme and simmer 1 minute until shrimp has heated up.
1.5 cups cherry tomatoes, ¼ lb peeled shrimp, 1 tablespoon dried thyme
Taste test and season as needed with salt and pepper, then serve.
1 teaspoon salt, 1 teaspoon ground black pepper

Video

Notes

Serving size: This recipe makes 4 big portions served without rice or other sides. You can stretch it to more servings by adding rice or potatoes.

Save time: If you're in a hurry, you can skip the simmer before adding the salmon, but it won't be as flavorful.

Storing: Store leftovers in the fridge in an air tight container for up to 4 days.

Freezing: This dish freezes really well. Freeze in air tight containers for up to 3 months.

Reheating: Reheat leftovers in the microwave in 1 minute increments, or stove top over medium heat. If reheating from frozen, it's best to thaw in the fridge overnight before reheating.

Nutrition