Kingly Foods

I know it’s past seafood weekend but I couldn’t help myself to treat my day off as another weekend-day! So here is yet another seafood dish.

As with past seafood dishes, this one is very simple (but takes a bit longer). I made a very delicious seafood soup with salmon fillets.

This recipe is a very nice one to follow because it does take time, but you are working the whole time, whether it be prepping the ingredients or washing off the cutting board/cleaning dishes.

Alright, so this is what you’ll need:

• A bit less than a pound of salmon fillets (or any other fatty fish)
• Sprigs of fresh thyme
• 2-3 tbsp olive oil
• 2 yellow squashes
• 2 zucchinis
• 2 medium large potatoes
• 2 celery stalks
• 1-2 carrots
• 3½ cups of stock (chicken or fish)
• salt & pepper to taste
• 1 onion
• 1 can (14oz) of tomatoes
• 1 bay leaf
• Italian parsley for garnish

Start off with cutting up the onions into cubes or chunks. Anything that will fit a spoon basically. Then chop up the celery roughly. If you want to you can also chop up the carrot now, or add it later if you like it crunchier. Put two to three table spoons of olive oil in the pan and heat it up. Tip in the vegetables you just cut up and stir occasionally, cook until softened.

While the onions and vegetables soften start chopping up the squashes and potatoes, again into anything that will fit on a spoon.  Tip them into the pot together with the sprigs of thyme and mix around. When everything got a bit of colour add the can of tomatoes, stock and bay leaf. Stir put the lid on and let simmer for about ten minutes.  Add the zucchinis, mix, and let simmer for another couple of minutes. Lastly add the salmon fillets on top of the soup (don’t mix it down yet!). Put the lid back on and let simmer until the fish is cooked through. Push a spoon through occasionally to check on the fish.

When the salmon is cooked through, start breaking it up with a spoon (or your tool of choice) until in small chunks – stir and serve :)

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