Name: Norwegian Salmon Fish Stew
Yield: 4
Cuisine: Norway
Ingredients: 2.00 lbs Norwegian Salmon; 4.00 cups Potatoes, peeled and cubed; 2.00 cups Carrots, chopped; 2.00 cups Celery, chopped; 1.00 cup Onion, chopped; 1.00 tbsp Garlic, minced; 1.00 tbsp Thyme; 1.00 tsp Paprika; 1.00 tsp Cumin; 1.00 tsp Coriander; 1.00 tsp Salt; 0.50 tsp Pepper; 6.00 cups Vegetable Stock; 2.00 tbsp Olive Oil

Norwegian Salmon Fish Stew

A delicious fish stew made with Norwegian Salmon and vegetables.

Preparation time: 10 Minutes

Cooking time: 35 Minutes

Total duration: 45 Minutes

Calories: 200; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 27mg; Sodium: 647mg; Carbohydrates: 22g; Fiber: 4g; Protein: 15g; Vitamin A: 68%; Vitamin C: 30%; Calcium: 5%; Iron: 15%

This scrumptious fish stew is made with Norwegian Salmon, potatoes, carrots, celery, and onions. The stew is seasoned with a combination of herbs and spices, and simmered until the vegetables are tender and the flavors have blended together.

Ingredients

2 lbs Norwegian Salmon
4 cups Potatoes, peeled and cubed
2 cups Carrots, chopped
2 cups Celery, chopped
1 cup Onion, chopped
1 tbsp Garlic, minced
1 tbsp Thyme
1 tsp Paprika
1 tsp Cumin
1 tsp Coriander
1 tsp Salt
0.5 tsp Pepper
6 cups Vegetable Stock
2 tbsp Olive Oil

vegetables Fish Stew Norwegian Salmon Norway Main Dish
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short description

Heat olive oil in a large pot over medium heat.
Add onion, garlic, carrots, celery, and potatoes and cook for 5 minutes.
Add the salmon, herbs, spices, salt, and pepper and cook for another 5 minutes.
Add vegetable stock and bring to a boil.
Reduce heat to low, cover, and simmer for 25 minutes.
Serve hot.

detailed description

Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add 1 chopped onion, 1 tablespoon of minced garlic, 2 cups of chopped carrots, 2 cups of chopped celery, and 4 cups of cubed potatoes and cook for 5 minutes.
Add 2 pounds of Norwegian Salmon, 1 tablespoon of thyme, 1 teaspoon of paprika, 1 teaspoon of cumin, 1 teaspoon of coriander, 1 teaspoon of salt, and 1/2 teaspoon of pepper and cook for another 5 minutes.
Add 6 cups of vegetable stock and bring to a boil.
Reduce heat to low, cover, and simmer for 25 minutes.
Serve hot.

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