Skagway Smoked Salmon Tomato Stew
Fish stew recipes tend to vary regionally. This one, borrowed from the church cookbook of the Skagway First Presbyterian Church in Alaska, is easy to prepare no matter where you live, with canned tomato soup and fresh and smoked salmon as a base. “Every time we make it, it’s a little different, because my wife has been experimenting with different combinations of seasonings when preparing smoked salmon,” says the church’s reverend, Ryan Mandeville. “But a creamy tomato soup taste is always at the core.”
Ingredients
- ½ cup butter
- ½ cup chopped yellow onion
- 1 cup mushrooms sliced thin
- 1 tablespoon minced garlic
- ¾ pounds salmon filet chopped into small cubes
- 2 to 4 ounces smoked salmon chopped
- 2 cups diced tomatoes seasoned with pinch of basil garlic and oregano
- 2 cans tomato soup
- 2 tablespoons chopped parsley
- ¼ cup chopped cilantro
- 2 tablespoons chopped dill
- 2 cups cream
- Pinch black pepper
- Pinch crushed red pepper
- Salt to taste
Instructions
- Melt butter in a medium stockpot over medium heat.
- Add onions, mushrooms and garlic and sauté for 7 to 10 minutes.
- Add tomato soup, smoked salmon, tomatoes, parsley, cilantro, dill, black pepper and red pepper flakes. Cook until heated through.
- Slowly add cream to the soup.
- Stir in fresh salmon and simmer for 5 minutes.
- Salt to taste and garnish with fresh dill.