Description
Fiery Salmon Stew with Red Potatoes is a hearty, flavorful one-dish meal featuring tender salmon and spicy red potatoes in a savory broth.
Ingredients
Units
Scale
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium sized white onion, diced
- 1 tbsp minced garlic
- 6 to 8 scallions, chopped, whites and greens separated
- 6 small red potatoes, coarsely diced
- 3/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup (240 ml) vegetable broth
- 1 cup (240 ml) canned diced tomatoes
- 1 lb (450 g) salmon fillet, cut into 2-inch pieces
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp fresh chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced white onion, minced garlic, and the white parts of the scallions. Sauté for about 6 minutes until the onions are soft and turn a pale toffee color.
- Add the coarsely diced red potatoes, red pepper flakes, salt, and black pepper. Stir to combine and cook for another 5 minutes.
- Pour in the vegetable broth and canned diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
- Gently add the salmon pieces to the pot. Cover and simmer for an additional 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Stir in the lemon juice and the green parts of the scallions. Cook for 1 more minute.
- Garnish with chopped fresh parsley before serving.
Notes
- For a milder stew, reduce the amount of red pepper flakes.
- This stew can be stored in an airtight container in the refrigerator for up to 2 days.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Stew
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 750
- Fat: 15
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 60