Sunday, March 11, 2018

Shallot Salmon Stew

By Jo Leir

  • 4 cups chicken broth
  • ½ cup diced tomatoes
  • 3 cups peeled, cubed yams
  • 1 tablespoon olive oil
  • ½ cup diced shallots
  • ½ cup sliced celery
  • 8 ounces fresh salmon, cubed
  • sea salt to taste
  • 4 tablespoons chopped parsley


Cook the broth, yams, and tomatoes in a pressure cooker for 10 minutes or soup pot for 25 minutes. Warm the oil in a skillet and add the celery and shallots. Cover the pan, turn the heat to low, and simmer for 10 minutes. When the yams are done, purée the yams, tomatoes, and their liquid in a blender until smooth. Add the cooked celery and shallots to the yam purée. Add the cubed salmon and simmer the stew for 8 minutes. Season to taste with sea salt. Ladle the stew into bowls and garnish with chopped parsley. Serves four to six.

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