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.
- 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
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.
- I love my stew slightly thick. If you like it thinner you can add a bit more water or stock
- 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.
- 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.
- 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.
- 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.
- If you want a less spicy stew, simply remove the seeds of the Jalapeno pepper or skip it totally
- 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.
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