Satisfy Your Cravings with This Easy-to-Make Salmon and Vegetable Stew
Ingredients
- Potatoes: 4-5, peeled and cubed
- Onions: 2, peeled and chopped
- Olive Oil: For cooking
- Carrots: 2, peeled and chopped
- Water: 5 cups (1.2 liters)
- Salmon: 12.3 oz (350 g), cut into large cubes (or substitute with white meat if preferred)
- Salt: To taste
- Black Pepper: To taste
- Broccoli: 8.8 oz (250 g), cut into small florets
- Tomato: 1, chopped
- Parsley: Half a bunch, finely chopped
- Neutral Cream (20% fat content): 6.8 fl oz (200 ml)
Instructions
1. Prepare the Ingredients
Prep the Potatoes and Onions
- Wash and Peel: Wash the potatoes under running water, then peel and cut them into medium-sized cubes.
- Chop the Onions: Peel the onions and chop them into your desired size.
Prep the Carrots
- Peel and Chop: Peel the carrots and chop them into cubes, similar in size to the onions.
Prepare the Salmon and Vegetables
- Cube the Salmon: Cut the salmon into large cubes. If you prefer white meat, you can substitute the salmon with chicken or another preferred protein.
- Cut the Broccoli and Tomato: Cut the broccoli into smaller florets and chop the tomato into medium-sized pieces.
- Chop the Parsley: Finely chop the parsley.
2. Cooking the Stew
Sauté the Onions and Carrots
- Heat the Olive Oil: In a deep pan, heat a generous amount of olive oil over medium heat.
- Cook the Onions: Add the chopped onions to the pan and sauté until they are soft and fragrant.
- Add the Carrots: Once the onions are soft, add the chopped carrots and continue cooking until they are tender, about 5-7 minutes.
Prepare the Base
- Transfer to a Pot: Transfer the sautéed onions and carrots to a deeper pot.
- Add Potatoes and Water: Add the cubed potatoes to the pot and pour in 5 cups (1.2 liters) of water. Season with salt and black pepper to taste.
- Cook the Potatoes: Bring the mixture to a simmer and cook until the potatoes are partially tender, about 10-15 minutes.
3. Add the Protein
- Add the Salmon: Once the potatoes are partially cooked, gently add the cubed salmon (or white meat) to the pot.
- Simmer: Allow the stew to simmer until the salmon is cooked through and tender, about 10 minutes.
4. Adding the Final Touches
Incorporate the Vegetables
- Add Broccoli and Tomato: Once the salmon is tender, add the broccoli florets and chopped tomato to the pot. Let them cook for a few minutes until the broccoli is tender but still vibrant.
Finish with Cream
- Stir in the Cream: To give the stew a creamy texture, stir in 6.8 fl oz (200 ml) of neutral cream. This will add a delightful richness to the stew.
- Adjust Seasoning: Taste and adjust the seasoning with more salt and pepper if needed.
5. Serve
- Garnish and Enjoy: Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad for a complete and satisfying meal.
Tips for Success
- Don’t Overcook the Salmon: To keep the salmon tender, add it to the pot when the potatoes are almost done cooking and simmer gently.
- Use Fresh Ingredients: Fresh vegetables and high-quality salmon will make a significant difference in the flavor of the stew.
- Customize the Vegetables: Feel free to add other vegetables like spinach, peas, or zucchini based on your preferences or what you have on hand.
Nutrition Information
- Servings: 4
- Calories: Approximately 350 kcal per serving
- Protein: 20g
- Fat: 18g
- Carbohydrates: 25g
- Fiber: 5g
- Sugar: 4g
- Sodium: 450mg
This Salmon and Vegetable Stew is a nourishing and delicious meal that’s easy to prepare and full of comforting flavors. The combination of tender salmon, hearty vegetables, and creamy broth makes it a perfect dish for any occasion. Enjoy this wholesome stew with your loved ones and savor the goodness of a home-cooked meal!