Salmon, Cauliflower and Spinach Stew
Beer pairing: Cream-based stews, especially fish stews, call for a lighter beer that’s not too hoppy. Try a Belgian farmhouse or saison-style beer. These beers are light in color but full of flavor: stone fruit precedes a lightly spiced, citrusy finish with a creamy mouthfeel similar to Champagne. Try: Saison Dupont or Hilliard’s Saison.
- 2 tablespoons butter Add to list
- 1 leek (white and pale-green parts only) — halved, rinsed and thinly sliced Add to list
- 3 cloves garlic, minced Add to list
- 4 Yukon gold potatoes, scrubbed and cut into 3/4-inch cubes Add to list
- 1 1/2 cups cauliflower florets Add to list
- Salt and pepper, to taste Add to list
- 5 cups vegetable stock Add to list
- 1 1/2 pounds salmon fillet — skinned, boned and cut into 1-inch cubes Add to list
- 1/2 cup half-and-half Add to list
- 1 tablespoon chopped fresh dill Add to list
- 5 ounces baby spinach Add to list
Melt butter in a heavy sauce pot over medium heat. Add leek and garlic, stirring occasionally, until leek is soft, about 5 minutes. Stir in potatoes and cauliflower; season with salt and pepper. Pour in vegetable stock and bring to a boil. Reduce heat to a simmer and cook until vegetables are fork tender, 7 to 9 minutes.
Add salmon and simmer until just cooked through, 3 to 5 minutes. Stir in half-and-half, dill and spinach and briefly cook until spinach wilts and soup is heated through.
Each serving: 400 cal, 17g fat (6g sat), 90mg chol, 660mg sodium, 33g carb, 5g fiber, 30g protein
Recipe by, PCC Chef