SALMON STEW

Salmon Stew image

Another JAP member was wanting to know what to do with salmon besides patties & got some nice answers but none of them mentioned salmon stew. So I did share the recipe in the forum but now will share here in case others aren't aware of such a thing. Makes a nice Catfish stew as well after you cook the fish and debone it. Some use...

Provided by Penny Binker

Number Of Ingredients 17

Ingredients

FRY IT UP:
3 to 4 slices fat back or bacon
USE THE GREASE TO SAUTE THE ONION
1 to 2 Tbsp fat back or bacon grease
THE ONION, BUT YOU DON'T HAVE TO USE IT BUT DO USE THE GREASE
1 small onion, chopped
FINISH ADDING THE REST
14 3/4 oz can salmon
15 1/2 oz can stewed tomatoes
15 oz tomato sauce
10 3/4 oz cream of mushroom soup
salt & pepper to taste
AS NEEDED
water
dollop of tomato paste
CAN SERVE ON TOP OF:
cooked rice

Steps:

1. Fry up the Bacon of Fat Back. Now you can either chomp down on it now or wait and add it into the pot with the stew. Save some of that grease.
2. In the saved Grease saute the Onion.
3. Add the Stewed Tomatoes, Tomato Sauce, & Cream of Mushroom Soup. As needed a little water and if you want it thicker add a dollop of tomato paste. alt & Pepper to taste. You want to slowly bring it a bit of a boil & stir every now & then, then let it simmer at least 30 minutes. Careful to not let the bottom burn, one reason I like to use nonstick for this stew.
4. Can serve on top of cooked rice. Or just eat it as is. A nice way to stretch a can of salmon.

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