Fish Stew With Salmon and Vegetables
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Prep time: 
Cook time: 
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Serves: 4 servings
 
Ingredients
  • 1 tbsp Margarine or butter
  • 1 tbsp Garlic, chop finely
  • 4 Potatoes, peel and chop into cubes (about 700g)
  • 3 Carrots, peel and chop into cubes (about 500g)
  • 2 Onions, shredded (about 250g)
  • 150g Broccoli, cut into florets
  • 800ml Vegetable stock or chicken stock + 400ml Water
  • 1-2 Bay leaves (optional)
  • 200ml Whipping cream
  • 2 tsp Cornstarch + 2 tbsp water (optional)
  • salt and pepper to taste
  • 300-400g Salmon fillets, without skin and bones, cut into 3cm pieces, season with little salt and pepper
  • some fresh parsely or dills, as garnishing
  • Bread, to serve
Instructions
  1. Heat margarine in a large pan over medium fire. Stir fry onion and garlic until fragrant.
  2. Add potato and carrot. Mix well. Add bay leaves, stock and water, bring to boil. Lower heat and simmer for about 20-30 minutes until the vegetables are tender. Add in broccoli and cook for a few minutes.
  3. Stir in whipping whipping and cornstarch water to make soup thicker; bring to boil. Season with salt and pepper to taste.
  4. Turn off heat, and add salmon pieces into soup. Cover with lid and leave to soak in the flavours for 5 minutes until they are completely cooked.
  5. Serve hot with a sprinkle of parsley or dill and bread on the side. Recipe adapted from Women's Weekly with some adjustments
Recipe by Anncoo Journal at https://www.anncoojournal.com/fish-stew-with-salmon-and-vegetables/