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 |
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 | |