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Serves: 4
This recipe takes me back to my Finnish roots. My Dad loved salmon and fish stews. This recipe is not only tasty but it is a cinch to make in a pinch. I always have frozen salmon ready to defrost for this or any other occasion. It pairs really well with a rustic red like Syrah or lighter style Garnacha.
Ingredients
- 2 salmon fillets
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 red bell pepper, chopped
- 2 cups chopped peeled potatoes
- 2 cloves minced garlic
- 1 can evaporated milk (or heavy cream)
- 1 can creamed corn
- 4 cups chicken broth
- fresh thyme and dill
Instructions
- Saute the onion, celery, garlic and pepper in olive oil until soft.
- Add the carrots, potatoes and broth. Let simmer until the potatoes are soft.
- Add the creamed corn, evaporated milk and salmon fillets.
- Let simmer on low heat until the salmon fillets are cooked through and break them into big chunks. (Be careful not to let it come to a boil)
- Add the fresh herbs and salt and pepper to taste.
Notes
This recipe is meant to be followed loosely. If you don't have red bell pepper, substitute zucchini. If you don't have salmon, use cod. You can even keep a tin of salmon on hand and along with the evaporated milk, it becomes a pantry based soup.
I served this on my Finnish bowls along with the Syrah that was produced from “Sisu” Vineyard in Placer County. This was the very first vineyard that Markus and I planted at my parent’s house. “Sisu” is a Finnish word that translates to “true grit” or a quiet, stoic determination in the face of hardships.
