Stewpendous Salmon
West African Tomato and Salmon Stew with Roasted Tomatoes, Sautéed Aromatics, and Tender Salmon Chunks
75 minutes
Serves 4
DinnerAfricanGluten-freeDairy-freeSoy-free
Herb's take
This West African–inspired stew puts tomatoes and salmon front and center, simmered together for a hearty, aromatic dinner. Along the way, you'll master how roasting tomatoes deepens their flavor and how gentle poaching keeps salmon meltingly tender.
Equipment needed
- Dutch oven
- baking sheet
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F. Spread the quartered tomatoes on a baking sheet, drizzle with 2 tablespoons of the oil, and roast for 25 minutes until deeply caramelized at the edges.
- 02While the tomatoes roast, heat the remaining oil in a large Dutch oven over medium heat. Add the diced onion and cook, stirring, for 5–7 minutes until softened.
- 03Add the minced garlic and sauté for 1 minute until fragrant.
- 04Stir in the tomato paste, bell pepper, and Scotch bonnet, cooking for another 2 minutes to bloom the paste and spices.
- 05Add the roasted tomatoes and their juices to the pot. Use a wooden spoon to break down any large pieces.
- 06Mix in the smoked paprika, dried thyme, fish sauce, and stir well.
- 07Pour in the chicken broth and add the bay leaf. Bring to a gentle simmer, then cover and cook for 20 minutes, stirring occasionally.
- 08Remove the lid and season with kosher salt and black pepper.
- 09Nestle the salmon chunks into the simmering stew, cover, and cook for 8–10 minutes, just until the salmon is opaque and flakes easily.
- 10Discard the bay leaf, taste, and adjust seasoning if needed.
- 11Ladle the stew into shallow bowls and top with a shower of chopped fresh parsley or cilantro. Serve hot over steamed rice or fonio.
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