Curried salmon stew

Curried salmon stew

 

Curried salmon stew

Our warmly spiced stew is filled with salmon, carrots and sweet potato and is perfect for a winter's evening. Serve with flaked unsweetened coconut as well as chopped apples and bananas for a tropical twist.

Ingredients

  • 2 tbsp oil
  • 1 cup yellow or white onion, chopped
  • 1 tbsp yellow curry powder
  • 1 tsp sweet paprika (not smoked)
  • 1 tsp ground cumin
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger root, minced
  • 1 cup green and/or yellow bell pepper, diced small
  • 1 14 oz can chopped tomatoes (including juice)
  • 3 large carrots, peeled and cut into 1/2" coins
  • 1 large sweet potato, cut into 1/2" crescent pieces
  • 1 cup coconut milk
  • 2 cups Taking Stock Foods Ginger Turmeric bone broth
  • 1 pound Salmon, fresh or defrosted
  • 1 tsp salt
  • 1 tbsp fresh thyme or 1 tsp dried

Instructions

  • Heat oil over medium heat in a large, heavy bottomed pot. Add the onion and cook until soft and translucent, 5-10 minutes.
  • Add curry powder, paprika, cumin, garlic and ginger and cook until fragrant, another minute or two.
  • Add the bell pepper, canned tomato (including juice), carrot, sweet potato, coconut milk and Taking Stock Ginger Turmeric bone broth. Bring to a simmer and allow to cook for 5-10 minutes.
  • Place salmon on top of the stew, sprinkle with the salt, turn heat to low, cover and cook for 15 minutes, until salmon is cooked and flakes easily.
  • Remove salmon from stew to a plate to allow to cool slightly. Add the thyme to the stew.
  • If salmon has the skin on, remove it now. Flake into large pieces and return to the pot, stirring to combine. Taste for salt.
  • Serve hot with rice and mango chutney, flaked unsweetened coconut, chopped banana and apple on the side.