Salmon, Cauliflower and Spinach Stew | PCC Natural Markets

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Salmon, Cauliflower and Spinach Stew

Serves: 6

Your rating: None (8 votes)
Your rating: None (8 votes)

Beer pairing: Cream-based stews, especially fish stews, call for a lighter beer that’s not too hoppy. Try a Belgian farmhouse or saison-style beer. These beers are light in color but full of flavor: stone fruit precedes a lightly spiced, citrusy finish with a creamy mouthfeel similar to Champagne. Try: Saison Dupont or Hilliard’s Saison.


These ingredients are:
corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Melt butter in a heavy sauce pot over medium heat. Add leek and garlic, stirring occasionally, until leek is soft, about 5 minutes. Stir in potatoes and cauliflower; season with salt and pepper. Pour in vegetable stock and bring to a boil. Reduce heat to a simmer and cook until vegetables are fork tender, 7 to 9 minutes.

Add salmon and simmer until just cooked through, 3 to 5 minutes. Stir in half-and-half, dill and spinach and briefly cook until spinach wilts and soup is heated through.

Each serving: 400 cal, 17g fat (6g sat), 90mg chol, 660mg sodium, 33g carb, 5g fiber, 30g protein

Recipe by Jackie Freeman, PCC Chef

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So flavorful and comforting

This was REALLY good. The only thing I changed was using a little extra dill. I will definitely be making this again.

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