MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Good motives butter no parsnips, and hell is paved with buttered parsnips." -Irvin S. Cobb, Author

The refrigerator light goes on...

This recipe is a good template to use for almost any fish stew that you like. Use salmon, cod, shrimp, mussels, clams, etc.. The key is to simmer the vegetables, potatoes and herbs in the stock very slowly so that the potatoes cook slowly and release some starch to help thicken the soup.

You can substitute some of the veggies if you wish: scallions for onions, maybe parsnips for the potatoes, or carrots for the celery.

One good trick for the thyme is to leave it on the stem (about 4 or 5 stems equals a teaspoon of leaves). At the end of simmering, simply remove the stems and discard. I do trim the woody bottoms from the stem prior to adding them to the pan.

 

 

Salmon Stew



Servings = 2 | Serving size = 2 cups

Cooking time = 60 minutes

This recipe can easily be multiplied and makes good leftovers. Reheat gently.

1 tsp. olive oil
1 small white onion (finely diced)
2 medium ribs celery (finely diced)
12 ounces russet potatoes (peeled and cut into 1/2 inch dice)
3 cups no salt added fish, shrimp, or vegetable stock
1/4 tsp salt
to taste fresh ground black pepper
2 tsp. fresh thyme leaves
1/4 tsp saffron threads
8 ounces salmon (cut into 1 inch chunks)
2 tsp. unsalted butter
1/4 cup 2% milk

Salmon Stew recipe from Dr. Gourmet

Place the olive oil in a medium sauce pan over medium heat.

Add the onions and cook, stirring frequently, for about 4 minutes.

Add the celery and cook, stirring frequently, for about 3 minutes.

Add the potatoes, stock, salt, pepper, thyme and saffron.

Stir and when the soup begins to simmer reduce the heat and simmer for about 30 minutes.

Reduce the heat to as low as possible and add the salmon, butter, and milk.

Let the soup stand for about 5 to 8 minutes.

Stir once and serve.

Nutrition Facts

Serving size = about 1 1/2 cups

Servings = 4

.

Amount Per Serving

Calories 393 Calories from Fat 117
  % Daily Value
Total Fat 13g
    Saturated Fat 3g 14%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 56mg 19%
Sodium 472mg 21%
Total Carbohydrates 48g 37%
    Dietary Fiber 7g 29%
    Sugars 10g
Protein 26g
Vitamin A 23% Vitamin C 89%
Calcium 12% Iron 21%
Vitamin K 108 mcg Potassium 751 mg
Magnesium 97 mg