Description
This rich and creamy Salmon Stew is packed with tender salmon, shrimp, and fresh vegetables in a flavorful, saffron-infused broth. A perfect cozy meal that’s quick and easy to make!
Ingredients
Scale
- 1 tbsp olive oil (or butter/neutral cooking oil)
- 2 cloves garlic (minced)
- 2 cups chopped leek (1 small leek)
- 3/4 tsp ground saffron (or less for a budget-friendly option)
- 1 tsp chili flakes (adjust to spice preference)
- 2 red bell peppers (chopped)
- 2 cups zucchini (cut in half-moons, 1/2-inch thick; about 1 zucchini)
- 2 tbsp tomato paste
- 2 fish bouillon cubes (or use homemade fish stock)
- 3 cups hot water
- 2 cups heavy cream (or half and half/light cream/milk)
- 1 lb salmon fillet (skinless, cut into 1-inch pieces)
- 1.5 cups cherry tomatoes (halved)
- 1/4 lb peeled shrimp (about 1/2 lb with shells)
- 1 tbsp dried thyme (or fresh thyme leaves)
- 1 tsp salt (or to taste)
- 1 tsp ground black pepper (or to taste)
Instructions
- Heat Oil & Sauté Aromatics:
Heat olive oil in a large pot over medium heat. Add garlic, leek, saffron, and chili flakes. Sauté for 1 minute. - Cook Vegetables:
Add bell peppers and zucchini. Sauté for 2–3 minutes. Stir in tomato paste and cook for 1 minute. - Simmer Broth:
Crumble in fish bouillon cubes, then add hot water and cream. Stir well and let simmer for 10 minutes. - Cook Salmon:
Add salmon and simmer for 5 minutes, until fully cooked. - Add Shrimp & Tomatoes:
Stir in shrimp, cherry tomatoes, and thyme. Simmer for 1 minute, just until shrimp is heated. - Season & Serve:
Taste and adjust seasoning with salt and black pepper. Serve hot!
Notes
- Swap salmon for cod, haddock, or another firm fish.
- Adjust saffron based on preference or use turmeric as an alternative.
- Serve with crusty bread or over rice for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 719 kcal
- Sugar: 9g
- Sodium: 980mg
- Fat: 50g
- Saturated Fat: 22g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 48g
- Cholesterol: 210mg