Salmon and Shrimp Stew with Thyme
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Serves 4
Prep Time: 15 min Cook Time: 55 min
Prep Time: 15 min Cook Time: 55 min
Ingredients:
1 lb. skinless salmon filet, cut into 1"pieces
1 lb. shrimp, peeled
1 carrot, chopped
1 celery stalk, chopped
1 shallot, chopped
2 garlic cloves, chopped
½-1 small red chili pepper, finely chopped
2 bay leaves
1 spring thyme
5 springs parsley, finely chopped
1 tsp. oregano ground
1 cup white wine
1-2 cups water
1 ½ lb. tomatoes, chopped
1 cup crushed can tomatoes
2 tbsp. olive oil
Salt and black pepper, to taste
1 lb. skinless salmon filet, cut into 1"pieces
1 lb. shrimp, peeled
1 carrot, chopped
1 celery stalk, chopped
1 shallot, chopped
2 garlic cloves, chopped
½-1 small red chili pepper, finely chopped
2 bay leaves
1 spring thyme
5 springs parsley, finely chopped
1 tsp. oregano ground
1 cup white wine
1-2 cups water
1 ½ lb. tomatoes, chopped
1 cup crushed can tomatoes
2 tbsp. olive oil
Salt and black pepper, to taste
Heat olive oil in a large pan. Add carrots, celery, shallot, garlic, ½ parsley, chilies, bay leaves, thyme and sauté for 8 minutes, stirring occasionally.
Add wine and simmer for 5 minutes; then add chopped tomatoes and crashed tomatoes and continue cook over medium-low heat for 30 minutes.
Add water, oregano, salt and pepper, bring to boil and add salmon. Cook salmon for 4 minutes, then add shrimps. Cook the stew for the final 4 minutes, remove from the heat and serve with chopped parsley.
Sincerely,
Nellie
Add wine and simmer for 5 minutes; then add chopped tomatoes and crashed tomatoes and continue cook over medium-low heat for 30 minutes.
Add water, oregano, salt and pepper, bring to boil and add salmon. Cook salmon for 4 minutes, then add shrimps. Cook the stew for the final 4 minutes, remove from the heat and serve with chopped parsley.
Sincerely,
Nellie
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