Salmon stew in saffron sauce
2 white potatoes
1 small fennel, ~ 200 grams
1 small turnip
2 cloves of garlic
0.5 grams of saffron (see note at end)
1 tsp dried thyme
400 mL of water
200 mL dry white wine
2 fish bouillon cubes or 2 Tbsp concentrate fish stock
2 Tbsp tomato paste
300 grams salmon fillet
A few sprigs of fresh thyme for decoration
- Peel the potatoes and cut into 10 mm thick slices
- Peel carrots, parsnips and turnip. Julienne the root veggies, about 40 mm long sticks
- Clean fennel and cut into chunks.
- Chop the garlic
- In a big pot or dutch oven add potatoes, carrots, parsnips, turnip, garlic, water, wine and bouillon.
- Note: Depending on the pot you use, you might need to add some extra water to cover your potatoes and veggies to cook in.
- Bring to a boil and reduce heat until stew is simmering.
- Add the saffron, tomato paste and dried thyme.
- Stir and let the pot simmer, covered, for 10-12 minutes until the potatoes have softened.
- Add fennel and simmer for another 5 minutes
- Cut the salmon into 30 mm cubes and add to the pot. Simmer for another 5 minutes under the lid.
- Turn off the heat and let the stew rest under the lid for 5 minutes.
- Serve on individual soup plates, garnish with fresh thyme and serve with freshly baked bread. To dip in the nice sauce!
Note: If your saffron is still in threads, use a mortar to grind it. As 0.5 gram is such a small amount adding a small pinch of sugar helps capture all the saffron flavors and ensure all saffron is transferred to the pot instead of staying at the sides of the mortar.
If you can’t find saffron or don’t like the taste of it you can substitute with turmeric, which will give the stew same nice yellow color without adding the specific saffron taste.
Enjoy your meal!