Salmon stew (modified texture)
Ingredients (serves 2)
- • 250 g salmon
- • 50 g potato
- • 200 g fish broth or water
- • 100 g onion
- • 60 g tomato sauce
- • 60 g green pepper
- • 1 clove of garlic
- • 5 g parsley
- • 2 teaspoons extra virgin olive oil
- • Salt (omit in case of high blood pressure or liquid retention)
- • Black pepper
- • Sweet paprika
Method
- 1. Dice vegetables into small pieces and sauté in a saucepan with oil, starting with the garlic and onion and then adding the green pepper. Add the fish broth gradually as the vegetables soften. Cook over low heat.
- 2. Add tomato sauce and stir. Continue cooking.
- 3. When the sauté is well done, add half a teaspoon of sweet paprika, minced parsley, and the peeled and diced potatoes. Increase the heat and cook until it reduces. After 5 minutes, lower the heat and add the rest of the broth. Cover and let cook for 15 minutes.
- 4. When the potatoes are done, add diced salmon and let cook for 10 more minutes.
- 5. Once everything is done, purée with an immersion blender to obtain the desired texture. Add salt and pepper.
- 6. Serve.
