Salmon Stew Scandinavian Style
Dive into the comforting embrace of Nordic cuisine with this hearty Salmon Stew, Scandinavian Style. Brimming with tender chunks of salmon, creamy Yukon Gold potatoes, and a medley of leeks, carrots, and celery, this dish is a celebration of fresh, wholesome ingredients. Simmered in a rich fish broth infused with dill and a hint of lemon, this stew offers a perfect balance of creaminess and brightness, evoking the cozy charm of Scandinavian cooking. Ready in just 45 minutes, this one-pot wonder is ideal for weeknight dinners or chilly evenings. Garnish with fresh dill and serve with crusty bread for a truly satisfying meal that will transport your taste buds straight to the Nordic coast. Keywords: Nordic salmon stew, creamy fish stew, Scandinavian comfort food, easy seafood recipes.
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Recipe Information
Ingredients
- 500 grams Salmon fillets (skinless, boneless)
- 400 grams Potatoes (Yukon Gold or similar)
- 1 piece Leek (white and light green parts)
- 2 pieces Carrot
- 2 pieces Celery stalk
- 2 tablespoons Butter
- 1 liter Fish broth
- 200 milliliters Heavy cream
- 2 tablespoons Dill (fresh)
- 1 piece Bay leaf
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1 tablespoon All-purpose flour
- 200 milliliters Water
Instructions
Peel and dice the potatoes into bite-sized chunks. Set aside in a bowl of cold water to prevent browning.
Slice the leek thinly and rinse thoroughly to remove any dirt or grit. Peel and dice the carrots and chop the celery into small pieces.
Cut the salmon fillets into bite-sized chunks and sprinkle with a pinch of salt and pepper. Set aside in the refrigerator.
In a large pot or Dutch oven, melt the butter over medium heat. Add the leeks, carrots, and celery. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened but not browned.
Sprinkle the flour over the sautéed vegetables and stir well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the fish broth and water, stirring constantly to avoid lumps. Add the bay leaf and bring the mixture to a simmer.
Drain the potatoes and add them to the pot. Cover and cook for 10 minutes, or until the potatoes are tender but not falling apart.
Reduce the heat to low and stir in the heavy cream and lemon juice. Gently add the salmon pieces to the pot, making sure they are submerged in the broth. Simmer for 5-7 minutes, or until the salmon is cooked through and flaky.
Taste the stew and season with additional salt and pepper, if necessary. Remove the bay leaf and discard.
Finely chop the fresh dill and stir it into the stew right before serving.
Ladle the stew into bowls and serve hot. Optionally, garnish with additional dill or a lemon wedge for an extra burst of flavor.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.1 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 16.5 mcg | 83% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1083 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
