Hearty Salmon Stew

This hearty Salmon stew is a full-flavored stew. It’s a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. You will enjoy this boldly flavored fish stew, and you will be pleased to add this to your repertoire.

Salmon Fish Stew

The Salmon Fish is cooked in a bright red, delicious stew made with Fresh Tomatoes, Tomato paste, Red bell peppers, Onions, and Garlic and it’s spiced and seasoned with Ginger, Curry powder, thyme, Smoked Paprika, Salt, and Pepper. The Tomato paste and the smoked paprika bring out more flavor in the meal and also helps to intensify its appealing bright red color. All these ingredients meld beautifully, resulting in a beautiful brilliant red stew.

This stew reminds me of my childhood. My family used to eat stew with almost every meal when I was growing up.  Beef stew, Turkey stew, or Fish stew. The aroma is amazing and it can be served over Rice, pasta, or used as a dip for fresh bread. I like every bit of it. If you are a fish lover, you will love the stew as much as I do. You can also try other fish recipes here – check Fish Recipes Everyone will love; you will enjoy them!

I personally like to eat my Salmon Fish with the skin on because the skin contains just as much omega-3 as the body of the fish. Therefore, I see no reason for removing the skin.  For those who really don’t like the skin soaked up in the stew, I will recommend Frying.

Frying the salmon helps to crisp the skin and this will give more texture to the skin of the Fish and the slight crisp will still remain after it has soaked up the stew. My kids prefer the crisp skin, however, the hubby and I enjoy Salmon with or without the skin, fried or unfried!

Needless to say, you can make some adjustments and substitutions to this Salmon stew recipe. In place of Salmon Fish, you can use any other Fish of your choice. However, it is best to use a fish that will still hold up its shape after cooking it. Avoid thin fillets!

Notes:

1. I love my stew slightly thick. If you like it thinner, you can add a bit more water or stock
2. You can safely store up this stew in the refrigerator for about 3 days. The flavor even shines stronger when it’s left overnight in the fridge.
3. If you want to freeze it, simply take out the portion you want to freeze immediately after cooking it. Let it cool down to room temperature then store in the freezer until you are ready to use it.
4. I make this stew in large quantities because I feel there’s no point making 4 to 5 servings (my family size) since it freezes so well.
5. If you want a less spicy stew, simply remove the seeds of the Jalapeno pepper or skip it totally
6. I used Pimento peppers because the pepper is more aromatic than the red bell peppers. You can find them easily at the Asian or Hispanic food markets. If you can’t find them, simply use red bell peppers. They work just as well.
7. Once you add the Fish, all you have to do is to gently stir the stew. If you over-stir the stew at this point, the Fish might break apart. A big Fail!

Other Stew Recipes you might like:

• Turkey Stew
• African stew Recipe
• Jamaican Ox-tail Stew
• African Meatballs and fried Sauce
• Nigerian Chicken Stew

Why this Salmon stew is good for you.

The importance of adding Fish to our meals cannot be overemphasized.

• It’s very delicious
• It is a great source of lean protein
• Salmon is a superfood, it is rich in Omega-3, Selenium and Vitamins A and D
• It’s rich in B vitamins – Vitamin B1, B2, B5, B6, B9, B12. These vitamins help in energy production of the body, it helps control inflammation and it protects the heart and brain.

Salmon Stew

This hearty Salmon stew is a full-flavored stew. It’s a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. You will enjoy this boldly flavored fish stew and you will be pleased to add this to your repertoire.

4.95 from 19 votes

Print Pin Rate

Course: Main

Cuisine: African

Keyword: Fish Stew, homemade, Salmon stew

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 202kcal

Author: Lola Osinkolu

Ingredients

• 2 lb Salmon Fish
• 3 Pimiento peppers or Red Bell Peppers
• 4 Roma Tomatoes
• 2 Onions
• 2 Jalapeno or Serrano
• 3 Cloves Garlic
• 1/2 Inch Ginger
• 2 tbsp Tomato paste
• 1/2 Cup Olive Oil
• 1 Tsp Thyme
• 2 Tsp Curry
• 2 Bay leaves
• 1 Tsp Bouillon Powder
• 1 Tbsp Smoked Paprika
• Salt and Black Pepper to taste
• 1 Cup Chicken broth
• 3 Tbsp Parsley or Cilantro

US Customary - Metric

Instructions

• Blend together the red pimiento peppers, Tomatoes, Jalapeno, Ginger, and Garlic
• Preheat the Oil in a pan, add the Salmon Fish and brown the skin. (Optional) Read Note #3
• In the same pan, add the diced Onions and saute over medium heat until the Onion is translucent.
• Add the Tomato paste and mix it around a bit so that it's well scattered in the Oil. If it's too thick you can add a splash of water. Add the thyme and bay leaves and leave to fry for about three minutes.
• Add the blended sauce and stir together cover it up and leave to cook for about 20 minutes stirring occasionally in order to prevent the stew from burning.
• Season with Salt, black pepper, Curry powder, Bouillon Powder, and Paprika. Add the chicken broth to loosen it up a bit. Adjust the seasoning at this point if necessary.
• Gently drop the salmon Fish one at a time inside the stew. Cover and cook until salmon is cooked through, about 8 to 10 minutes or about 5 minutes for smaller or thinner fillets.
• Add a generous amount of Parsley and serve.

Notes

1. I love my stew slightly thick. If you like it thinner you can add a bit more water or stock
2. Frying the salmon helps to crisp the skin. However, this step is optional. If you don't want to fry the salmon you can skip that step. Though my kids prefer the crisp skin, however, I and the hubby enjoy it either fried or not fried.
3. You can safely store up this stew in the refrigerator for about 3 days. The flavor even shines stronger when it's left overnight in the fridge.
4. If you want to freeze it, simply takeout the portion you want to freeze immediately after cooking it. Let it cool down to room temperature then store in the freezer until you are ready to use it.
5. I make this stew in large quantities because I feel there's no point making 4 to 5 servings (my family size) since it freezes so well.
6. If you want a less spicy stew, simply remove the seeds of the Jalapeno pepper or skip it totally
7. I used Pimento peppers because the pepper is more aromatic compared to red bell peppers. They can be found in Asian or Hispanic food markets. If you can't find them, simply use red bell peppers. They work just as well.

Nutrition

Calories: 202kcal | Carbohydrates: 6g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 389mg | Potassium: 774mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1185IU | Vitamin C: 15.8mg | Calcium: 38mg | Iron: 1.6mg

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