Best 11 Southern Style Salmon Stew Recipes

SALMON STEW

Steps:

• Melt butter in a large, heavy pot over medium heat. Add celery, carrots, and leek and cook until they just begin to soften, 4 to 6 minutes. Add water and crumble in bouillon cube. Stir in tomato paste, thyme, and garlic. Cover pot, reduce heat to low, and gently simmer for 10 minutes.
• Stir salmon cubes into the pot and simmer for another 5 minutes. Add olives and parsley, mixing gently. Simmer for another 5 minutes.

SOUTHERN FISH STEW

Steps:

• In a large soup pot, heat the bacon fat over medium-high heat and saute the chopped onion, stirring often, until it just begins to color around the edges, about 5 to 8 minutes.
• Add the okra and Cavender's seasoning and stir well. Saute this for 3 minutes or so if you have fresh or frozen okra. If you are using dried, just mix it around a bit.
• Pour in the water, stock and crushed tomatoes. Bring to a simmer and add salt to taste. Add the hominy, beans and sausage. Simmer, don't boil, for 15 minutes.
• Add the fish and simmer another 10 minutes. Stir in the chopped chives and serve. If you want to bulk this up a bit, crush Saltines into the soup while eating.

SOUTHERN SALMON STEW

Steps:

• Heat salmon, milk and butter on medium-low heat for three minutes and stir.
• Add seasonings and optional potatoes, if desired.
• Cook additional 7 minutes and serve.
• Top with crumbled bacon and croutons, if desired.

EXTRA EASY SALMON STEW

Steps:

• 1. In a small stew pot or dutch oven, melt your butter over medium low heat.
• 2. While your butter is melting, quarter the medium onion and chop it in a mini chopper so that it is chopped fine but not mushy.
• 3. Add the chopped onion to the butter and saute on med. heat until clear and soft.
• 4. Stir in the deboned and skinned salmon, mix well.
• 5. Slowly pour the milk in and the reserved broth if you want more of the salmon flavor, & reduce your heat to low so as not to scald it. Stir every few minutes until it is steaming and the stew is heated well.
• 6. Add salt and pepper to taste and serve while steaming hot.

EASY 20-MINUTES SALMON STEW

Steps:

• Start by heating the oil in a cast iron skillet. Add in garlic and onion and sauté until fragrant 2-3 minutes. Then add the tomato sauce and coconut milk and quickly stir. Let this simmer for another 2-3 minutes.
• Meanwhile slice the bell pepper and set aside.
• Arrange the salmon pieces in cast iron allowing the broth to surround the salmon.
• Top with bell peppers and season to taste. You can cover the skillet if you like but you don't have to. Most times I don't cover. Cook for 10 minutes then carefully turn the salmon.
• At this point you can add the fresh cilantro and/or parsley and cook for an additional 4-5 minutes or until salmon is cooked through and internal temperature is 145F degrees.
• Serve over white rice.

SALMON STEW

Steps:

• Blend together the red pimiento peppers, Tomatoes, Jalapeno, Ginger, and Garlic
• Preheat the Oil in a pan, add the Salmon Fish and brown the skin. (Optional) Read Note #3
• In the same pan, add the diced Onions and saute over medium heat until the Onion is translucent.
• Add the Tomato paste and mix it around a bit so that it's well scattered in the Oil. If it's too thick you can add a splash of water. Add the thyme and bay leaves and leave to fry for about three minutes.
• Add the blended sauce and stir together cover it up and leave to cook for about 20 minutes stirring occasionally in order to prevent the stew from burning.
• Season with Salt, black pepper, Curry powder, Bouillon Powder, and Paprika. Add the chicken broth to loosen it up a bit. Adjust the seasoning at this point if necessary.
• Gently drop the salmon Fish one at a time inside the stew. Cover and cook until salmon is cooked through, about 8 to 10 minutes or about 5 minutes for smaller or thinner fillets.
• Add a generous amount of Parsley and serve.

SALMON STEW

Steps:

• Steam potatoes til soft, drain water.
• Using a Dutch oven, add milk, salmon, potatoes, butter, salt and pepper.
• Cook on medium heat stirring constantly for approximately 20 minutes.
• Do not allow to boil or milk will curdle.
• Remove from heat and serve with crackers.

SMOKY SALMON-AND-POTATO STEW

Steps:

• Heat oil in a large straight-sided skillet over medium-high. Add fennel, celery, and a pinch of salt; cook, stirring often, until vegetables begin to soften, 5 minutes. Add garlic and paprika; cook until fragrant, 30 seconds. Add tomatoes and cook, stirring, until thickened slightly, 5 minutes. Add clam juice and potatoes; season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, until potatoes are fork-tender, 30 minutes.
• Season fish with salt; gently fold into stew. Return to a simmer, cover, and remove from heat; let stand 5 minutes. Serve, topped with fennel fronds, a drizzle of oil, and more pepper, if desired.

SOUTHERN RED SALMON STEW

Steps:

• Pour both bottles of V8, crushed tomatoes, salmon, sausage, and potatoes into a large stock pot.
• Saute onions in butter until translucent, then add to pot.
• Fry bacon until crispy, crumble, and add to pot.
• Season to taste with Texas Pete, salt and pepper, and cook on medium until potatoes are done and flavors have melded. It may be necessary to add water, depending on the consistency that you want.

BASQUE-STYLE SALMON STEW

Steps:

• Heat the oil in a large pan and add the peppers, onion and potatoes. Cook, stirring regularly for 5-8 mins until golden. Then add the paprika, garlic, thyme and tomatoes. Bring to the boil, stir and cover, then turn down heat and simmer for 12 mins. Add a splash of water if the sauce becomes too thick.
• Season the stew and lay the salmon on top, skin side down. Place the lid back on and simmer for another 8 mins until the salmon is cooked through. Scatter with parsley, if you like, and serve.

SALMON STEW (ABALOS STYLE)

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato and cook until softened, then add the salmon. Flake the salmon and continue cooking for 3 minutes. Stir in water, bay leaf, salt, pepper, and fish sauce. Bring to a simmer. Cover and cook for 20 minutes.