Salmon, Cauliflower and Spinach Stew

Serves: 6

Your rating: None (8 votes)

These ingredients are:
corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

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.

Ingredients

Preparation

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

More about: cauliflower, salmon, spinach

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

So flavorful and comforting

This was REALLY good. The only thing I changed was using a little extra dill. I will definitely be making this again.

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login