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.