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.
- 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
- 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.