you heard it here first

my husband is aboriginal and was raised, along with his 5 siblings and a million cousins, enjoying his momma’s home made bread. now an adult (obviously), it’s safe to say that he would do almost anything to have fresh bread still be a part of his reality.

i, unfortunately, have very few baking skills or, rather, it can be more accurately said that i lack resolve when attention to detail is required. point is, i’ve never learnt how to make it. i can, however, make a mean salmon stew and this qualifies me as west coast enough (for what?), by my own defintion anyhow.

today, i choose to share my stew recipe with you. more good news: there is no wrong way. i make it different every time and it’s always good. damn good. like, the best. like, if i had loads of free time, an industrial kitchen, and the desire, i could sell it. straight up.

fyi: this makes a ton, which you can then freeze and pull out on desperate winter nights or if you have unexpected friends over for merriment and a vain need to impress them (no judgement):

general guidelines:

1 whole salmon (pre gutted)

8-10 cups water, depending on the size of said salmon (start with 8, add more if you think it could use it)

2 cans wild mushroom soup (reduced sodium and fat, of course)

3ish cubes of veggie soup stock

2 red onions

1 (regular?) onion

1 celery bunch

3 cups quartered small potatoes (purple and waxy ones are fun!)

2 yams, chopped

2 cups chopped carrots

1 parsnip

1 cup frozen corn

1 cup frozen peas

2 cups chopped spinach

2 cups chopped mushrooms

this is kinda a sweet stew. you can change that. add spices or seasoning as you see fit. dill is fun. a wee bit of fresh garlic changes it dramatically. rosemary smells savoury and tastes great too. fresh chives or leek are playful additions. a dash of curry powder makes it a whole new experience. you know, with soups there are no rules.

instructions:

– bake salmon.

– de-bone and de-guk the salmon (easier and less revolting once baked).

– chop veggies.

– throw veggies (firmest to softest) in slow cooker (that’s right bitches)*, flake in salmon.

– add water.

– cook on low for 12 hours.

– stir every so often. if it looks like it needs more water, add some.

– add mushroom soup, frozen corn, peas, spinach, and mushrooms 2 hours before serving.

– stir it all up some more. note: it is intended to be a thick and chunky stew. if there is too much liquid to goodness ratio add more mushroom, corn, or other easy veg like peppers or zucchini that doesn’t take long to cook.

– serve and enjoy. we do it up with bannock, northern style, ’cause it’s HA-MAZING (and foolproof).

* alternatively, if you have some masochistic need to slave away in the kitchen, you can simmer onions and celery in oil at the bottom of a large saucepan (i dunno, 2 tblspns?), then throw in the water and all the hard veggies, giving them time to soften before adding the soft veggies and flaking in the salmon.

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2 Comments to “you heard it here first”

  1. Bloody brilliant makes my mouth water! Keep them coming lady love this blog!

  2. And a slice of fresh homemade bread to go with and you are set;).

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