Wednesday, 13 October 2010

Savoy-Cabbage and Salmon Stew

I don't know about you guys but I've been freezing lately. So while browsing through a copy of Delicious I came across this winter cabbage and chorizo stew (Mick, don't you dare to even think the comment I know you desperately want to make!!!). Anyhow, I thought a hot and spicy stew would be a lovely thing for tonight. I must admit my choice of veg was dictated by me trying to save money for when I go to the States next month (I've got one word for you - roadtrip!!!!!) so it's a mixture of what I had left and what was on offer :)
Oh, and it's a bit of a mixture of measurements (I made enough stew for probably 4 or 5 portions but I only used salmon for 1)

Savoy-Cabbage and Salmon Stew
1 Savoy Cabbage
1 Onion
2 Garlic Cloves
200g Celery
2 tins Chopped Tomatoes
2 tsp Thai Red Curry Paste
Olive Oil
250ml Vegetable Stock
170gr Salmon Filet per person
Some Yoghurt

Chop the veg (like all of it) while listening to some good music :)
Heat some olive oil in a large saucepan, add the onion and give it some time to turn glassy. Then add the garlic and once that has gotten all lovely and fragrant add the curry paste. Give it a minute or so while stirring to make sure it doesn't start sticking to the pan.
Add the celery and the savoy cabbage, give it another stir and then add the stock and the tomatoes, mix everything together and then sit back and relax.
Thinking about stock, I normally make mine by using some powdered vegetable stock and then adding some Marmite. It really makes a difference! Give it a go, even if you don't like it on bread.
Anyhow, back to the stew, wait until the cabbage is al dente, then add the salmon. I chopped mine into pieces and stirred it into some of the stew but it would probably be just as nice as a large piece that you steam by sitting it on top of the stew and covering it with a lid. Once the salmon is done, turn off the heat, put it into bowls and then add a couple of teaspoons of yoghurt to each bowl.
Enjoy on its own or with some warm bread...and then tell me what this magical thing called bread tastes like...


  1. I can't think of what you mean... recipe looks interesting, although I'm a little skeptical about adding marmite to stock!

  2. :) think along the lines of 1/4-1/2 teaspoon for half a pint of stock. You don't need much but it really adds depth to the stock. Obviously if you go overboard you'll end up overpowering the veggie-flavour...


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