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Provençal Salmon Stew with Herbes de Provence and Zucchini
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Course Soup
Cuisine French
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 1/2 pounds salmon fillets, cut into 1-inch pieces
  • 2 medium zucchini, sliced into half-moons
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups fish broth
  • 2 teaspoons herbes de Provence
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cook for 1 minute more.
  • Pour in the crushed tomatoes and fish broth. Add the herbes de Provence, along with salt and pepper to taste. Bring the mixture to a simmer.
  • Add the zucchini slices and let them cook in the broth for 8 minutes, until they begin to soften.
  • Gently place the salmon pieces into the pot. Simmer for 6 to 8 minutes, until the salmon flakes easily with a fork.
  • Taste and adjust seasoning if needed. Ladle the stew into bowls and top each serving with chopped parsley.

Notes

Simmer the zucchini just until tender so it keeps some texture and does not turn mushy in the tomato broth. If the broth tastes too thick after adding the salmon, stir in a splash of extra fish broth. Leftovers reheat well on low heat, but add a little water to loosen the sauce.
Course: Soup
Cuisine: French
Equipment: Large Pot, Cutting Board, Knife