Salmon Stew with Swiss Chard and Fennel

Name: Salmon Stew with Swiss Chard and Fennel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 bay leaves, or 1/2 teaspoon ground; 2 large heads fennel, cut into wedges; 6 large cloves garlic, minced; 118 milliliters oil-cured olives, pitted and halved; 59 milliliters olive oil; 1 Tbsp paprika; 1 pinch Good red pepper flakes; 1 kilograms sea bass, salmon or halibut, cut in 2-inch cubes; 2 larges tomatoes, cut in small dice; 1 teaspoon turmeric; 473 milliliters water

Salmon Stew with Swiss Chard and Fennel might be just the main course you are searching for. This recipe makes 8 servings with 267 calories, 32g of protein, and 12g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up bay leaves, tomatoes, pepper flakes, and a few other things to make it today. To use up the bay leaves you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

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

Equipment you will use

Pot

Mix all ingredients together thoroughly with two big spoons.Bring to a boil. Reduce flame to medium and cook, covered, 15 minutes.

Add the fish cubes and cook covered 15 more minutes.Carefully remove the fish and all vegetables, and check the cooking liquids.If too thin, reduce on a high flame for just a few minutes, till thickened.

Ingredients you will need

Vegetable

Fish

Pour over fish.

Ingredients you will need

Fish

Serve warm or at room temperature.

Equipment

Pot

Ingredients

Servings:

bay leaves, or 1/2 teaspoon ground 2large heads

fennel, cut into wedges 6large cloves

garlic, minced 118milliliters

oil-cured olives, pitted and halved 59milliliters

olive oil 1Tbsp

paprika 1pinch

Good red pepper flakes 1kilograms

sea bass, salmon or halibut, cut in 2-inch cubes 2larges

tomatoes, cut in small dice 1teaspoon

turmeric 473milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.