Prep 10 mins
Cook 40 mins
A rich, creamy stew with potatoes, mushrooms, onions, and bacon. Indulge yourself. Modified from a recipe on The Slow Cook website. Posted for ZWT.
- 1 lb salmon, skinned and deboned and cut into 1 1/2-inch pieces
- 3 cups vegetable stock
- 1⁄4 cup dry white wine
- 3 slices bacon, diced
- 2 cups button mushrooms, sliced
- 2 onions, thinly sliced
- 2 cups heavy cream
- 4 medium yukon gold potatoes, peeled and diced
- 2 tablespoons dill, chopped
- In a large saucepan, combine stock with wine and reduce by approximately one-third over moderate heat.
- In a skillet over medium high heat, cook bacon until crisp. Remove the bacon from the skillet with a slotted spoon and drain on paper towels. Add 1 tablespoon butter to the bacon fat. Add mushrooms and onion to the fat and cook until the mushrooms are lightly browned.
- Combine the reduced stock and wine mixture with cream and bring to a bowl. Add potatoes and cook until just tender.
- Add the mushroom mixture and salmon to the cream and potatoes.
- Simmer for 5 minutes or until salmon is almost cooked through.
- Season to taste with salt and pepper.
- Just before serving, add chopped dill. Enjoy!
This is a lovely rich, flavorful "stew" that is really delicious. The consistency is more of a "stoup", sort of halfway between soup and stew. I made this exactly as posted, except I did not peel my potatoes. I wasn't sure what to do with the cooked bacon, so I diced it and added it to the stew before serving. I didn't need to add much salt, since the bacon gave it enough salt. Thanks for sharing this unique recipe. Made by a fellow Tasty Tester for ZWT9.