|A delightful salmon stew,|
and the kielbasa adds
a bit of smoky flavor making this
Servings: (4 to 6)
Prep: 5 Mins. |
Cook 40 Mins.
½ lb. (1/2 ring) smoked kielbasa, sliced
½ yellow onion, chopped
1 stock of celery, sliced
4 unpeeled red potatoes, scrubbed and chopped into ½” cubes
3 cloves of garlic, finely minced
1 (14 oz. can) Italian stewed tomatoes, undrained, with tomatoes broken apart
½ cup tomato sauce
3 cups low-sodium chicken broth
1 teaspoon worcestershire sauce
2 tablespoons cooking sherry
2 teaspoons freshly squeezed lemon juice
2 whole bay leaves
1 teaspoon Martie’s Magic Organic Italian Seasoning
1 lb. boneless wild Alaska king salmon fillet, skinned and cut into 1” cubes
--Parsley sprigs for garnish
In a heavy-bottom saucepan, sear the kielbasa over medium-high heat, just until golden brown. Add the onion, celery, potatoes, and garlic and saute for 5 minutes. Add all the remaining ingredients, except the salmon. Bring to boil, cover, reduce heat to medium, and let simmer for 20 minutes, until potatoes are tender. Add the salmon, folding gently to combine (so as not to break apart salmon pieces), cover, and continue to simmer for 5 minutes, just until salmon flakes easily with a fork. Toss bay leaves. Serve in bowls garnished with parsley sprigs, along with a salad and your favorite choice of warm crusty bread. – Enjoy!
Tip: It’s important to cut your potatoes into smaller ½” cubes and the salmon into 1” cubes so they both properly cook timing-wise per this recipe.