Alaskan Canned Salmon Stew With White Bean
Ingredients :
- 1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each Alaska salmon, drained and flaked
- 2 cans (15 oz. each) small white beans, save all liquid
- 1/2 cup tomato, diced, 1 medium onion, chopped
- 4 cloves garlic, minced, 1 zucchini, chopped
- 1 carrot, peeled and chopped
- 2 cups fresh basil, loose packed, chopped
- 1 tbsp. Worcestershire sauce
- 1/2 cup dry sherry, salt and pepper to taste
- 1 tsp. Oregano, olive oil
-
4 tbsp. parmesan cheese, grated
|
|
 |
|
| |
Preparation :
Heat oil in a pan; add the garlic, onion and oregano and until the onion is translucent. Add the zucchini, carrot and Worcestershire sauce; stir and for 3 to 4 minutes. Drain beans, saving liquid. Add the beans to the along with the bean liquid and enough water to equal a total of 4 cups of liquid. Add the sherry, salt and pepper. Bring to a boil; reduce to simmer and cook 5 minutes. Add the salmon, basil and diced tomato. Cook 3 to 4 minutes until salmon is heated through. Place into 4 warm serving bowls, and top with 1 tbsp. of parmesan cheese and serve. |
| |
| |
|
