Fish stew with salmon and veggies

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Studio Dreyer-Hensley

This recipe for a simple fish stew has a lot of flavor and is easy to prepare! Perfect for all ages.

Serves 4

600 g salmon, skin and boneless

2 shallots

1 garlic clove

4 potatoes

2 carrots

4 spring onions

½ broccoli

2tb margarine, liquid

10 dl  water

2 cubes dried fishbouillon

2 dl  heavy cream 

1 ts cornstarch for thickening

½ ts salt

½ ts pepper

1 bunch of fresh parsley

Cut the salmon in pieces of approximately 3 cm. Finely chop shallots and garlic. Cut 1 cm pieces of potato, carrot and spring onion. Cut the broccoli into small florets.

Fry onions and garlic in some margarine until the onion softens. Add heavy cream and cornstarch and bring it to the boil. Adjust with salt and pepper. Add salmon to the pot and let them cook through (about five minutes).

Finely chop some parsley and sprinkle on top before serving.

Photo and recipe courtesy: Norwegian Seafood Council