Salmon and White Bean Stew Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 can (14-3/4 ozs.) salmon, drained and flaked
OR
2 cans (7-1/2 ozs) salmon, drained and flaked
2 cans (15 ozs. each) small white beans, save all liquid
1/2 cup tomato, diced
1 medium onion, chopped
4 cloves garlic, minced
1 zucchini, chopped
1 carrot, peeled and chopped
2 cups fresh basil, loose packed, chopped
1 tablespoon Worcestershire sauce
1/2 cup dry sherry
1 teaspoon oregano
4 tablespoons Parmesan cheese, grated
olive oil
salt and pepper to taste

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Directions:

Heat oil in a saute pan; add the garlic, onion and oregano and saute until the onion is translucent. Add the zucchini, carrot and Worcestershire sauce; stir and saute for 3 to 4 minutes. Drain beans, saving liquid. Add the beans to the saute along with the bean liquid and enough water to equal a total of 4 cups of liquid. Add the sherry, salt and pepper. Bring to a boil; reduce to simmer and cook 5 minutes. Add the salmon, basil and diced tomato. Cook 3 to 4 minutes until salmon is heated through. Place into 4 warm serving bowls, and top with 1 Tbsp. of Parmesan cheese and serve.

This recipe from CDKitchen for Salmon and White Bean Stew serves/makes 6

Recipe ID: 6633

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