salmon & shrimp stew

2016-05-18

This is a fairly quick recipe. The shrimp and/or salmon can be substituted with any firm-fleshed fish that is not overly oily ( e.g. halibut, cod, …) or even with a seafood mix.

INGREDIENTS

This is what you need for 4 servings:

1 lb. small shrimp
½ lb. salmon
½ cup rice
½ onion, chopped
or onion & bell pepper mix
1 lb. California mix vegetables
2 tbsp. dry parsley
or 1 bunch freshly chopped
S&P
1 tbsp. soy sauce
1 tbsp. curry powder

Pic1: salmon & shrimp stew

Directions

Glaze he onion / bell pepper mix in olive oil.
Add the dry rice. Sauté the dry rice for 5 minutes over medium heat. (Pic2)
Add lightly salted water or vegetable broth, bring to a boil.
If the recommended cooking time for rice is more than 15 minutes:
- Simmer for the time in excess of 15 minutes before adding the seafood and vegetables.
Add the shrimp. (Pic3) Add salmon and vegetables. (Pic4)
Sliced salmon will fall apart during cooking. Chunk salmon is better. White fish more so.
Add dried parsley.
Add fresh parsley shortly before serving.
Return to a soft boil over medium heat.
Add soy sauce, S&P and other spices to taste.
I prefer this on the salty side. I also added 1 tbsp. curry powder.
Reduce heat, cover and simmer over low heat for 15 minutes.
Serve with (Pic1) or without liquid. (Pic7) Enjoy.

Pic2: fry the dry rice
Pic3: add shrimp
Pic4: add salmon, veggies

Pic5: add shrimp
Pic6: with curry
Pic7: all done

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org