Salmon Stew

Ingredients

• 1 Leek
• 2 Celery stalks
• 2 Carrots
• 7.5–15 ml Margarine
• 400 ml Water
• 1 Fish stock cube
• 1–2 Garlic cloves
• 45 ml Tomato paste
• a pinch Thyme
• 500 g Fresh salmon fillet, skinned and boneless, trimmed weight
• 12–15 Pimento-stuffed olives
• 45 ml Capers
• Parsley
• 60 ml Sour cream, for serving
• Boiled potatoes or rice
• Mixed salad

Method

1. 01

   Soften the vegetables

   Trim and rinse the vegetables. Slice the leek and celery into strips and the carrots thinly, then melt the margarine in the stew pot and gently cook the vegetables until softened but not browned.

2. 02

   Simmer the tomato base for about 10 min

   Add the water, crumble in the fish stock cube, and press in the garlic. Stir in the tomato paste and thyme, cover, and simmer gently for about 10 minutes so the vegetables become tender and the broth takes on a savory tomato flavor.

3. 03

   Cook the salmon for 5 min

   Cut the skinned, boneless salmon into fairly large 3 x 3 cm cubes and lower them into the simmering pot. Cook gently for a further 5 minutes, stopping when the fish is just opaque and flakes easily; avoid a hard boil.

4. 04

   Finish with olives, capers, and parsley

   Slice the pimento-stuffed olives, add them with the capers, and fold everything together carefully so the salmon cubes stay intact. Chop the parsley and scatter it over the stew just before serving.

5. 05

   Serve with the accompaniments

   Spoon the stew into plates and add a small dollop of sour cream to each. Serve alongside small boiled potatoes or rice and mixed salad, keeping the accompaniments separate so each diner can choose.

Note

The source yields 4–6 portions and gives no prep time; the serving control uses 4 portions as the lower end of that range, with about 15 minutes allowed for trimming and chopping.