A warming tomato and paprika broth with salmon, white beans, kale, and lemon; dairy-free.
OBy Olivia
Servings
4
2 tbsp Olive oil
1 piece Yellow onion, diced
2 piece Celery stalks, diced
4 clove Garlic, minced
2 tsp Smoked paprika
0.5 tsp Ground cumin
2 tbsp Tomato paste
1 can Canned diced tomatoes
3 cup Vegetable broth
2 can Canned cannellini beans, drained and rinsed
4 cup Kale, stems removed and chopped
600 g Skinless salmon fillets, cut into large chunks
1 piece Lemon
1 tsp Salt
0.5 tsp Black pepper
2 tbsp Fresh parsley, chopped (garnish)
Calories
639 kcal
Protein
46g
Carbs
52g
Fat
29g
Fiber
12g
Sugar
5g
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Build the Broth
1. Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion and celery with a pinch of the salt and cook for 6 to 8 minutes, stirring, until soft and translucent.
3. Add the canned diced tomatoes and vegetable broth, scraping up any browned bits. Add the cannellini beans, remaining salt and black pepper. Bring to a boil, then reduce to a gentle simmer and cook for 15 minutes to meld the flavors.
1 can Canned diced tomatoes,
3 cup Vegetable broth,
2 can Canned cannellini beans, drained and rinsed,
1 tsp Salt,
0.5 tsp Black pepper
Finish the Stew
4. Stir in the kale and simmer for 5 minutes until tender. Lightly mash a few beans against the side of the pot with a spoon to thicken the broth.
4 cup Kale, stems removed and chopped
5. Nestle the salmon chunks into the stew, cover, and cook over low heat for 6 to 8 minutes until the salmon is opaque and flakes easily, with an internal temperature of 145°F (63°C). Avoid stirring vigorously so the fish stays in pieces.
600 g Skinless salmon fillets, cut into large chunks
To Serve
6. Squeeze in the juice of the lemon, taste and adjust the seasoning. Ladle into bowls and garnish with the fresh parsley.
