Spicy Salmon Stew

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Diced onion
1 cup	110g / 3.9oz	Diced celery
1 cup	146g / 5.1oz	Diced green bell pepper
2		Garlic cloves - peeled, crushed
2 cups	125g / 4.4oz	Chopped tomatoes
1 1/2 cups	355ml	Chicken stock or water
1/2 teaspoon	2.5ml	Thyme
1/2 teaspoon	2.5ml	Chili powder
1/2 teaspoon	2.5ml	Sea salt - optional
1 cup	160g / 5.6oz	Uncooked brown rice
1 1/2 cups	355ml	Fresh salmon, cut in chunks
		Freshly-ground black pepper - to taste

Recipe Instructions

In a soup pot, heat olive oil and saute onion, celery, green bell pepper, and garlic until onion is softened. Transfer mixture to a bowl and set aside.

Combine tomatoes, stock, and seasonings in the pot and bring to a boil. Add rinsed brown rice. Reduce heat, cover, and simmer for 40 minutes, stirring occasionally. Add sauteed vegetables and simmer for 5 minutes more. Add salmon and cook for 5 minutes or until salmon flakes easily. Serve with freshly ground pepper.

This recipe yields 4 servings.

Variation: Instead of brown rice, use 2 cups of cubed potatoes.

Source:
THE NATURAL HEALING COOKBOOK by Bessie Jo Tillman, M.D. (c) 1995 - Rudra Press, Portland, OR - 261 pages - $14.95 - As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest

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