|Sue's Salmon Stew|
1-2 lb Wild Salmon
1 shallot, minced
4 cloves of garlic, minced
3 celery stalks chopped fine
1 Tsp dry oregano leaves (2 tsp if using fresh)
1 Tsp dry thyme leaves (2 tsp if using fresh)
1 Tsp cumin
2 Bay Leaves
Fresh ground black pepper
1 Tsp sage
1 Tbsp Extra Virgin Olive Oil
8 oz. can diced tomatoes
8 oz. can butter beans (Goya has a nice bean)
16 oz. Chicken Broth
1 cup fish water *
Fresh grated Parmesan cheese as a garnish
* Fish Water
Boil the fish in about 3 cups of fresh water. Add the fish with the skin on once the water is boiling. Cook the fish for about 3 minutes, until it flakes. Remove the fish from the water and reserve one cup of "fish water"
In a dutch oven pot or a sauce/soup pot put the 1 tablespoon of olive oil and allow it to heat on low. Add the minced shallots, garlic and celery once the oil begins to shimmer. Add all the herbs and spices listed in the ingredients. Stir around to blend as it cooks, about 1 or 2 minutes.
Add the chicken broth and fish water. Let the liquid come to a rolling boil and then reduce the heat to low. Add the tomato, butter beans and fish.
Simmer on low for about 10 minutes.
Serve with Parmesan Cheese as a garnish