SALMON STEW

SALMON STEW image

Yield Serves 12

Number Of Ingredients 15

Ingredients

1/4 pound thick sliced peppered bacon
1 large onion - diced
6 carrots - peeled and chopped into 1/4 in pieces
4 celery stalks - sliced in 1/4 inch slices
2 cloves garlic - minced
2 tsp. dried thyme
2 tsp. dried basil
1 lite beer
Chipotle hot sauce
2 16 ounce cans diced tomatoes with juice
1 can tomato sauce
4 cups chicken stock
14 small new potatoes- quartered
2 1/2 pounds salmon - skinned, boned and cubed (3/4 inch cubes)
Kosher salt to taste

Steps:

In medium frying pan saute bacon until crisp. Remove bacon and drain on paper towels. Do not dump out the fat. In the bacon drippings saute the chopped onion, carrots, celery and garlic for 5 minutes until softened. Add thyme and basil and saute until veggies start to brown, about 4 more minutes. Deglaze the pan with the lite beer and pour all ingredients into a large soup pot. Add the cans of tomatoes, tomato sauce, chicken stock and 5 squirts of hot sauce to the soup pot. Crumble the reserved bacon and add to the pot. At this point you can freeze the base for up to one month or proceed with the rest of the recipe. Bring the base to a simmer. Add quartered new potatoes and cook for 8 minutes at a very low simmer. Add fish cubes and cook 8 minutes more. Taste and add kosher salt if necessary. Turn off the heat and serve immediately or keep at a very low temp during the party. Serve with the tobasco handy for those who like it spicy.

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