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Salmon Stew with Swiss Chard and Fennel

  • 8servings
  • 45minutes

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Source: www.godairyfree.orgReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsChlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large bunches Swiss chard, red or green or a combination, leaves only, cut in thin ribbons

  2. 6 large cloves garlic, minced.

  3. 2 large tomatoes, cut in small dice

  4. 1/2 cup oil-cured olives, pitted and halved

  5. 2 large heads fennel, cut into wedges

  6. 1/4 cup olive oil

  7. 1 teaspoon turmeric

  8. 1 tablespoon paprika

  9. 4 bay leaves, or 1/2 teaspoon ground

  10. Good pinch red pepper flakes

  11. 2 cups water

  12. 3 pounds sea bass, salmon or halibut, cut in 2-inch cubes

Instructions Jump to Ingredients ↑

  1. In a large heavy bottom pot, put all but last ingredient.

  2. Mix all ingredients together thoroughly with two big spoons.

  3. Bring to a boil. Reduce flame to medium and cook, covered, 15 minutes.

  4. Add the fish cubes and cook covered 15 more minutes.

  5. Carefully remove the fish and all vegetables, and check the cooking liquids.

  6. If too thin, reduce on a high flame for just a few minutes, till thickened.

  7. Pour over fish.

  8. Serve warm or at room temperature.

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