Salmon-Halibut Stew with Caraway Lentils Recipe

Salmon-Halibut Stew with Caraway Lentils Recipe

  • Salmon-halibut stew:
  • 1/2 cup chopped onions
  • 1 tablespoon light butter
  • 1/8 teaspoon ground mace
  • 1/4 teaspoon black pepper
  • 2 ounces smoked salmon
  • 1 pound baby redskin potatoes, cubed
  • 1/2 pound small turnips, diced
  • 2 cups fat-free chicken broth or fish broth
  • 2 cups hot 1% milk
  • 3/4 pound skinless salmon fillets
  • 3/4 pound skinless halibut fillets
  • 2 tablespoons fresh dill
  • Caraway lentils:
  • 1 cup sliced scallions
  • 1 teaspoon canola oil
  • 1/4 cup dried cherries
  • 1 teaspoon caraway seeds
  • 1 cup lentils
  • 2 cups fat-free chicken broth
  1. To Make the Stew: In a large pot, saute onion in butter over medium-high heat for 2 minutes. Add mace, pepper, and smoked salmon. Stir and cook 2 minutes.
  2. Add potatoes, turnips, and broth. Stir. Bring to a boil. Cover, reduce heat to low, and simmer 30 minutes.
  3. Add milk. Cut fillets into 16 pieces. Add with dill to pot. Stir. Reduce to simmer. Cover, remove from heat; steep 5 minutes. Spoon into shallow bowls. (Texture will be thick.)
  4. To Make the Lentils: In a 3-quart (3 L) saucepan, saute sliced scallions in canola oil over medium-high heat for 2 minutes. Add dried cherries and caraway seeds. Stir and cook 1 minute. Add lentils and 2 c (500 mL) fat-free chicken broth. Bring to a boil.
  5. Cover, reduce heat to low; simmer 30 minutes, or until liquid is absorbed. Remove from heat and serve warm.
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