Recipe: Salmon Stew

Once of our sister friends, Vicky, breezes into town like once a year and throws down for three straight days in the kitchen.  One of our favorite dishes of hers is salmon stew.  We’ve been trying to perfect it for years and still haven’t gotten it right.  But damnit if our version isn’t a decent version. 

Ingredients

1 pound fresh salmon

1 teaspoon fish sauce

3 red bell peppers, seeded and cut into large pieces

4 Roma tomatoes

2 onions

2 jalapeños, sliced and seeded

3 cloves garlic

½ inch peeled ginger

1 tablespoon tomato paste

½ cup olive oil

1 teaspoon thyme

2 teaspoons ground curry

2 bay leaves

1 teaspoon Better Than Bouillon dissolved into 1 cup water OR 1 cup fish broth

1 tablespoon smoked paprika

3 tablespoons parsley or cilantro to garnish

Salt and pepper to taste

Directions:

1.    Blend together the bell peppers, tomatoes, jalapeño, ginger and garlic in a blender or food processor.

2.    , Tomatoes, Jalapeno, Ginger, and Garlic in a blender or food processor. 

3.    Heat the oil in a pan, add the salmon and brown the skin. Remove from the pan when salmon is near done.

4.    In the same pan add the diced onions and sauté until they are translucent.

5.    Add the tomato paste, thyme and bay leaves, fry for three minutes.

6.    Add the blended sauce and stir together.  Cover and cook for 20 minutes.  Stir occasionally to prevent from burning.

7.    Season with salt, pepper, curry, and paprika.  Add the broth to loosen it up. 

8.    8drop the salmon back in and cook til done.

9.    Break it up with a spoon, garnish and serve over rice.