Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is NOT 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
This recipe is a good template to use for almost any fish stew 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 sweet potatoes or yams 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. Trim the woody bottoms from the stem prior to adding them to the pan.
Servings: 2 | Serving size: 2 cups
Cooking Time: 60 minutes
This recipe can easily be multiplied and makes great 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
fresh ground black pepper to taste
2 tsp. fresh thyme leaves
1/4 tsp saffron threads
8 ounces fresh salmon (skinless, cut into 1 inch chunks)
2 tsp. unsalted butter
1/4 cup 2% milk
Place the olive oil in a medium sauce pan over medium heat.
Add the onions and cook for about 4 minutes. Stir frequently.
Add the celery and cook for about 3 minutes. Stir frequently.
Add the potatoes, stock, salt, pepper, thyme and saffron.
Stir and when the soup begins to simmer reduce the heat and simmer for 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 2 cups
Servings: 2
Amount Per Serving
Calories 485 | Calories from Fat 117 |
% Daily Value |
Total Fat 24g | 31% |
Saturated Fat 8g | 40% |
Monounsaturated Fat 8g | |
Trans Fat 0g | |
Cholesterol 83mg | 28% |
Sodium 426mg | 19% |
Total Carbohydrates 37g | 13% |
Dietary Fiber 3g | 11% |
Sugars 4g | |
Protein 28g |
Vitamin A 17% | Vitamin C 21% |
Calcium 8% | Iron 6% |
Vitamin K 17mcg | Potassium 1330mg |
Magnesium 83mg |