Southern Cookin': Salmon Stew from Denise

From my friend, Denise, who knew I wasn”t feeling well today:

It is beyond frigid to me today, and I need something to warm my bones. Couple that with the fact that I have already promised Katie this recipe twice, and here ya go- my cold- weather comfort food, Salmon Stew. If you like recipes that give you the exact ingredients and times, temps, etc., then stop reading now.

We”re not in a tea cup. Thats a giant soup mug.

Bring on the stew!! (Denise with daughter Haley)

I thought this was a southern staple, but the fact that I am typing this out right now proves it is not, so I have to give it to you just how I make it, from what I have on the shelf. Another reason I call this a comfort food is that as soon as those leaves start falling, I stock the pantry and can pretty much whip this up on any cold day’s notice.

Ingredients:

Potatoes- I generally use one per person if they are small, subtract one for medium to large. Peel, chop, and boil until soft.

1 onion, chopped, garlic if you like it- sauté in olive oil, or butter if you really have a chill

1 can salmon, 1-2 small frozen salmon filets, 1 medium fresh piece of salmon- Canned or frozen is my staple. I have used fresh, but you can’t keep that in the pantry. Thaw frozen, and for fresh/frozen, break salmon into small pieces.

“Milk”- I typically start with one can of evaporated milk, and add half &half/Lactaid/heavy cream, depending on what’s in the fridge, and if I used heavy slots online cream at Thanksgiving.

Directions:

While potatoes are boiling, sauté the onion and garlic. When potatoes are soft to touch, drain almost all of the water, reserving a small amount. Add the canned milk, onion, garlic, and salmon. Add additional milk and/or water to the desired consistency. I like mine to be a slightly-creamier-than-whole-milk texture. If you are using the fresh or frozen salmon, cook on medium high for 3-5 minutes until salmon turns pink. Lower temperature to low, cover pot.

“Stew” on low from 15-30 minutes, stirring occasionally. The longer you stew, the better this tastes. Serve with a sleeve of saltines (okay, a sleeve per person) and a big ole glass of fresh sweet tea. Salt and pepper to taste.

Variations: You could add celery and carrots to the onion, but I never have, and never will ;o) Substitute salmon for catfish (I use frozen catfish fillets, thawed, and cook them separately before adding to stew), or shredded leftover chicken for… chicken stew.

If your husband/ brother/ mother in law asks for the ketchup and squirts a big ole heap in hers, That’s okay. That’s country folk for “creamy tomato” stew. Sometimes I will add a splash Texas Pete.

If it is someone else, and not you, who needs the extra heap of love, serve also with some fresh cooked apples.

You’ll never go wrong there. Enjoy, and Get Well Soon, Katie!

*************************************

Thanks Denise. Hope you enjoy Disney on Ice! Looking forward to your review on Friday! Sounds like I”ve got Salmon Stew in my future. Or shrimp stew. That”s what I have in my freezer right now. 🙂