Salmon Stew recipe

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Ingredients

1 tablespoon unsalted butter
2 stalks celery, sliced
2 carrots, sliced, or more to taste
1 leek, chopped
2 tablespoons water
1 cube vegetable bouillon
¼ cup tomato paste
1 teaspoon chopped fresh thyme
2 cloves garlic, crushed
4 (4.5 ounce) salmon fillets, cut into cubes
12 green olives, sliced
2 tablespoons chopped fresh parsley, or to taste

Nutrition Info

253.2 calories
carbohydrate: 7.7 g
cholesterol: 63.6 mg
fat: 11.9 g
fiber: 1.6 g
protein: 28.4 g
saturatedFat: 3.6 g
servingSize: -
sodium: 487.1 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

Recipe Yield

4 servings

Recipe Note

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.

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