Salmon Tomato Stew

    (22)
    35 min

    A simple and quick salmon stew made by using tinned salmon, which is simmered in a tomato, onion and garlic stock. Serve as is or on top of freshly cooked rice.


    20 people made this

    Ingredients
    Serves: 4 

    • 1 tablespoon olive oil
    • 4 cloves garlic, finely chopped
    • 1 onion, diced
    • 1 tomato, diced
    • 1 (418g) tin pink salmon
    • 600ml water
    • 1 bay leaf
    • salt and ground black pepper to taste
    • 1 teaspoon fish sauce

    Method
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat the olive oil in a frying pan over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato and cook until softened, then add the salmon. Flake the salmon and continue cooking for 3 minutes. Stir in water, bay leaf, salt, pepper and fish sauce. Bring to a simmer. Cover and cook for 20 minutes.
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    Reviews & ratings
    Average global rating:
    (22)

    Reviews in English (16)

    by
    57

    This is easy, delicious and versatile. I did make a few changes however. I used 2 cups chicken broth and 1/2 cup of water in place of the water, to add more flavor. I also used a can of sliced tomatoes and broke them up a bit. I also added 2 stalks of celery and 3 slender carrots to the garlic and onion. The last 5 minutes I threw in 2 cups of chopped fresh spinach. Also, one 6 oz. can of salmon was enough for my taste. This can go in an Italian or Asian direction depending on how you season it. I will make it again. (Fresh salmon and basil would really knock it out of the park.)  -  03 Oct 2009  (Review from Allrecipes US | Canada)

    by
    16

    I LUV THIS DISH! I GREW UP EATING SALMON GUISADO - IS WHAT WE CALL IT. IT'S VERY FILIPINO! IT'S DELICIOUS W/ HOT RICE BUT ALSO ECONOMICAL! THANKS FOR POSTING & BRINGING BACK GREAT MEMORIES! SALAMAT PO!  -  16 Dec 2009  (Review from Allrecipes US | Canada)

    by
    9

    Great and easy to make stew! I used chicken broth instead of water. I also used less broth..more like 1 cup and 1/2. I prefer stew consistency vs. soup. Added 2 tablespoon of brown sugar as well.  -  24 Mar 2011  (Review from Allrecipes US | Canada)

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