December is in full swing and although it sounds like some of the country is enjoying above average temperatures, we’ve got snow! We couldn’t be happier…
Of course cold winter weather means soup, soup and more soup! We love our classic rich and creamy wild salmon chowder, but we’re also fans of what I think of as a version of a Portuguese Fisherman’s Stew. I am not Portuguese, but I don’t think anyone minds when I set down a steaming bowl of this tasty stew after a long day fishing!
Portuguese Style Fish Stew
(serves 4 - 6)
2 Tbs. oil (I like avocado)
1 red pepper, chopped
1 sweet onion, chopped
3 stalks of celery, chopped
2 - 3 carrots, chopped
1 Tb. chopped garlic
1 can crushed tomatoes
1/2 cup white wine
1 bottle clam juice (8 oz.)
2 - 3 cups fish stock (or chicken stock, or water + your favorite base)
2 bay leaves
a few saffron threads (more or less to taste)
salt and pepper to taste
1 lb. coho salmon, skinned and cut in chunks
1 lb. other fish or shellfish (halibut, ling cod, shrimp, mussel meat or just more salmon)
Need more salmon soup inspiration? Here’s a Thai Style Salmon Chowder featuring coconut milk. Or what about this unique Russian Salmon Soup? Feel free to share your favorite salmon soup recipe in the comment section below.
Of course cold winter weather means soup, soup and more soup! We love our classic rich and creamy wild salmon chowder, but we’re also fans of what I think of as a version of a Portuguese Fisherman’s Stew. I am not Portuguese, but I don’t think anyone minds when I set down a steaming bowl of this tasty stew after a long day fishing!
Portuguese Style Fish Stew
(serves 4 - 6)
2 Tbs. oil (I like avocado)
1 red pepper, chopped
1 sweet onion, chopped
3 stalks of celery, chopped
2 - 3 carrots, chopped
1 Tb. chopped garlic
1 can crushed tomatoes
1/2 cup white wine
1 bottle clam juice (8 oz.)
2 - 3 cups fish stock (or chicken stock, or water + your favorite base)
2 bay leaves
a few saffron threads (more or less to taste)
salt and pepper to taste
1 lb. coho salmon, skinned and cut in chunks
1 lb. other fish or shellfish (halibut, ling cod, shrimp, mussel meat or just more salmon)
- Sauté the peppers, onions, celery, and carrots in the olive oil over medium heat until just starting to soften. Add the garlic and cook for another couple of minutes.
- Add the tomatoes, white wine, clam juice and stock (adjust stock to make stew thicker or thinner, depending on preference) and bring to a simmer.
- Add bay leaves, saffron threads and season with salt and pepper.
- Let soup simmer for 10 - 15 minutes until vegetables are the texture that you like them. When ready, add the fish and the shellfish and continue to simmer until fish is cooked through - 5 to 7 minutes.
- Serve with plenty of fresh bread!
Need more salmon soup inspiration? Here’s a Thai Style Salmon Chowder featuring coconut milk. Or what about this unique Russian Salmon Soup? Feel free to share your favorite salmon soup recipe in the comment section below.
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