Pumpkin and Salmon Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g Hokkaido pumpkin (se)
- 300 g potato (s)
- 1 bell pepper (s)
- 2 cloves garlic
- 200 g zucchini
- 4 tomato (s)
- 1 tablespoon tomato paste
- 50 ml white wine
- 2 tablespoon olive oil
- 1 onion (s)
- 750 ml vegetable stock
- Marjoram, fresh if possible
- Rosemary, fresh if possible
- Thyme, fresh if possible
- Basil, fresh if possible
- salt
- pepper from the grinder
- 1 dash Tabasco
- 1 half lemon
- 400 g salmon fillet (s)
- some chilli from the mill
Print Recipe
Pin Recipe Instructions
- Wash and quarter the pumpkin. Remove the stem and core. Cut the pulp into 2 x 2 cm cubes. Wash the zucchini and cut into the same shape. Peel and dice the potatoes and keep them in cold water. Clean and dice the peppers. Peel the garlic and onion and cut into small cubes. Peel the tomatoes, cut eighths and remove the core. Wash the herbs, pluck the leaves and chop a little. Wash the fish fillet, pat dry, cut into cubes and marinate with lemon juice.
- Sauté the garlic and onion in olive oil over medium heat. Add the pumpkin and potatoes and sauté until light brown. Stir constantly and add the peppers. Add the zucchini and tomato paste, salt everything and season with pepper. Deglaze with white wine and add the herbs. Pour the vegetable stock and simmer gently for five minutes. Salt and pepper the fish cubes and add to the vegetables. Cover the pot and let it steep for another 5 - 10 minutes.
- Finally, carefully stir in the tomato fillets and round off everything with a little lemon juice and Tabasco.
- If you like, you can also add a little chilli to taste.
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