Creamy Salmon and Shrimp Stew

I love making this hearty salmon and shrimp stew. It's a comforting dish that's perfect for a chilly evening and is sure to become a family favorite.

Ingredients

1 1/2 liters / 3 cups water
450g / 1 lb salmon fillet
450g / 1 lb shrimp with shells
475ml / 1 cup heavy cream
250g / 1 cup cherry tomatoes
250g / 1 cup green peas
115g / 2.2 oz baby spinach
60g / 2 tbsp unsalted butter
60g / 2 tbsp fish stock
30g / 1 shallot
30g / 1/2 lemon, peel and juice
250ml / 1 cup white wine
Salt and pepper to taste
Fresh dill for garnish

Instructions

1. Combine heavy cream, salmon fillet, lemon peel, shallot, salt, and pepper in a large pot. Bring the mixture to a simmer over medium heat, approximately 160°C to 180°C (325°F to 350°F).

2. Add 250ml (1 cup) of water, 125g (1 cup) of green peas, and 25g (2 tablespoons) of unsalted butter to the pot. Stir everything together to combine.

3. Now add 250g (1 cup) of shrimp with shells, 250ml (1 cup) of fish stock, and a handful of baby spinach to the pot. Let everything simmer for 5 minutes, or until the shrimp have turned pink and are cooked through.

4. Stir in 125ml (1/2 cup) of white wine and 125g (1 cup) of cherry tomatoes. Continue to simmer for another 2 to 3 minutes.

5. Serve the dish hot, garnished with a sprinkle of fresh dill.

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