If you know me at all, you know I LOVE a good stew. Any stew, all stews. I was scrollin’ through the ol’ instagram the other day and came across a recipe for a dilly, salmon and leek stew and my jaw dropped. I have made haddock chowder multiple times in the past and never even thought about using salmon. This stew is SUPER dilly and creamy. Who knew salmon and milk went so well together?
Most of the recipes that you’ll see online describe this as a soup, but I modified this to be thicker.
Salmon and Leek Stew
This recipe makes a lot of soup, my husband and I each had this for three each, so this recipe makes roughly six servings.
Ingredients
- 1 pound of potatoes, diced
- 1.5 pounds of salmon filets, cubed
- 3 large carrots
- 2 large leek (or 3 smaller)
- a whole bunch of dill, seriously, I think we used over a full cup of fresh, chopped dill.
- 2 cups of fish stock (we used veggie stock and a bottle of oyster juice to improvise)
- 1/4 cup of cream
- 2 tbsp butter
- salt and pepper to taste
Making the Stew
- Heat a large pot on medium heat, add butter.
- Allow the butter to melt, then add the leek to the pot and sauté until they just start to soften. Then, add potatoes, carrots, and broth. The broth should just barely cover the vegetables. Cover with a lid and allow it to cook for 15-20 minutes, or until the potatoes and carrots are soft.
- Once the veggies are soft, add in the salmon, dill, cream, salt and pepper. stir well and allow to simmer for a few minutes. This should cook VERY fast, about 3 minutes. Once the fish starts to flake apart when you stir the pot, you know it’s ready.
- finally, serve and enjoy!!
I hope you love this recipe as much as I do and let me know if you try it. if you’re feeling inspired to try some new recipes, check out our recipes page!
Thanks for reading!
-Hailey