Wild Salmon Stew

2 qts. water
1 c. chopped onions
2 cloves garlic, minced
1 T. grape seed oil
1 c. chopped celery
1 c. chopped bell peppers
3 c. red potatoes, in lg.(1") chunks
2 c. coarsely chopped carrots
4 c. chopped summer squash & zucchini
1/2 c. minced parsley
1 lb. salmon, lg. chunks (w/ skin for added omega 3 oils)
1 T. sea salt
1/2 t. black pepper
1 jalapeno pepper, minced (optional)

I like large chunks of vegetables to make a nice stew.

Put the water to boil. In a separate 6-qt. pot, saute onions, garlic & celery in oil. Cook 10 minutes on medium heat while chopping the remainder of the vegetables, adding them in order listed with 1 qt water. After the potatoes & carrots are tender, add the squash, parsley and salmon, with the other qt. of boiling water, salt, pepper and jalapeno. Return to boil then lower heat and simmer 10-15 minutes. Serve with juice of half lemon in each serving.

Serving Size: makes 8 - 2 c. servings

Number of Servings: 8

Recipe submitted by SparkPeople user NCMUSA.