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 Salmon Recipes -
Salmon Stew with Saffron and Peppers Recipe
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Soups and Stews Recipes -
Salmon Stew with Saffron and Peppers Recipe
Ingredients
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2 medium carrots,
peeled
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1 fennel bulb
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1 courgette
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1 leek, cut in
half and rinsed
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1 red pepper
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1 yellow pepper
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150 g/5 oz
potatoes
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2 garlic cloves,
finely chopped
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4 tablespoons extra-virgin
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olive oil
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1 tablespoon
tomato paste
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1 tablespoon
flour
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1 x 200 g/7 oz
can peeled tomatoes
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Whole saffron
threads
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Salt
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Cayenne pepper
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1 liter/12/3 pints fish stock (refer
recipe)
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400 g/14 oz raw
salmon fillet
Serves 4
Method:
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Cut the carrots,
fennel, courgette and leek into julienne strips. Cut
the pepper in half, remove the seeds and cut into
julienne strips. Dice the potatoes.
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Cook the vegetable
strips and potatoes with the garlic in the hot olive
oil until softened. Add the tomato paste and sauté
briefly.
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Sprinkle the
vegetables with flour. Puree the tomatoes and add to
the pan. Season with saffron, salt and cayenne. Add
the fish stock and simmer for about 20 minutes.
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Cut
the salmon fillet into 2 cm/1 inch cubes and add to
the stew. Do not leave the salmon in the vegetable
stock for too long or it will dry out.
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The salmon stew can
be served garnished with garlic-roasted croutons,
toasted bread or some fresh baguette.
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