Due to the hot and humid weather, I’ve been trying to stay away from the kitchen. To make thing easy and life comfortable, I cooked this Fish Stew with Salmon and Vegetable soup which paired well with bread for our lunch. The meal was quite a filling with the addition of potatoes and you needn’t to boil the salmon at all. All you have to do is to just let the salmon pieces soak in the hot soup for a good few minutes till it is done and you’ll be able to enjoy a delicious comfortable and healthy meal. You can also prepare the vegetable soup first and boil it up before adding the salmon into it.
Fish Stew With Salmon and Vegetables
Prep time
Cook time
Total time
Author: Ann Low
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
- Heat margarine in a large pan over medium fire. Stir fry onion and garlic until fragrant.
- 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.
- Stir in whipping whipping and cornstarch water to make soup thicker; bring to boil. Season with salt and pepper to taste.
- 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.
- Serve hot with a sprinkle of parsley or dill and bread on the side.
Recipe adapted from Women's Weekly with some adjustments
3.5.3226
蔬菜闷三文鱼 Fish Stew with Salmon and Vegeables
*这道蔬菜闷三文鱼不须花很多时间焖煮。搭配面包最恰当。可以预先煮好汤料，要享用之前才下三文鱼焖煮。简单又健康，你也试试看吧！
材料：
- 1汤匙 植物黄油或牛油
- 1汤匙 蒜蓉
- 4粒 马铃薯，切块 （约700克）
- 3条 胡萝卜，切块 （约500克）
- 2粒 洋葱，切丝
- 150克 西兰花，切小
- 800毫升 菜汤或鸡汤 （买盒装的）+ 400毫升 清水
- 1-2片 月桂叶 （可不加）
- 200毫升 动物性奶油
- 2茶匙 玉米粉 + 2 汤匙清水，搅匀备用(可不加）
- 盐，胡椒粉适量
- 300-400克 三文鱼，去皮去骨，切成约3cm大，撒少许盐和胡椒粉腌制
- 香菜或莳罗适量， ～点缀
做法：
- 以中火融化黄油，把洋葱及蒜蓉炒香。
- 加入马铃薯和胡萝卜拌匀。倒入汤和清水煮至汤滚。调低火候将马铃薯和胡萝卜煮约20-30分钟或至软。然后把西兰花加入，煮约几分钟。
- 接着拌入动物性奶油和玉米粉水，搅匀，以中火煮至汤有点溶稠，撒些适量的盐和胡椒粉。
- 熄火，把三文鱼倒入拌匀。加上锅盖把三文鱼闷约5分至熟。
- 然后撒些香菜或莳罗即可享用。
Enjoy！
his post is linked to the event, Little Thumbs up organised by
Doreen from my little favourite DIY and Bake for Happy Kids,
hosted by Jasline from Foodie Baker
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