This stew is simple to make, tastes yummy, and has plenty of good fats.
Prep time: 20 minutes.
Cooking time: 30 minutes.
- 1 onion, chopped
- 3 cloves garlic, peeled and finely chopped
- 1 large or 2 medium sweet potatoes, peeled and chopped into 1 inch chunks
- 4-5 carrots chopped into 1 inch slices
- 1 tbs. (15 mL) fat of choice (I use bacon drippings)
- ½ cup (118 mL) broth (homemade bone broth preferred, gluten free chicken broth would also work)
- 12 oz. (.34 kg) cooked wild caught salmon (I use the precooked stuff from Trader Joe’s)
- 1 13.5 oz (400 mL) can of coconut milk
- 1 tbs. (15 mL) dried basil
- 1 tsp. (5 mL) cinnamon
- Salt and pepper to taste
- Steam the carrots and boil the sweet potatoes until soft.
- As those are cooking, heat FOC in large pan and add onions and garlic.
- Cook on medium heat, stirring occasionally, until onions become translucent.
- Drain sweet potatoes, add them and carrots to pan. Add broth and spices.
- Cook about 10 minutes on medium low heat, stirring occasionally.
- Add coconut milk and continue cooking about 10 more minutes while sauce reduces.
- Add salmon, reduce heat to low, and cook another 5 minutes.
You can, of course, vary the ingredients. I’ve used half heavy cream half coconut milk. I’ve also used white potatoes and added other aromatic vegetables such as fennel.