Creamy Salmon and Shrimp Stew
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.
Tools
- Large pot
- cutting board
- knife
- measuring cups
- measuring spoons
- wooden spoon
- serving bowls
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