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Salmon and Fennel Stew

This dish is a simmered salmon and fennel stew that utilizes gentle poaching methods to tenderize both main ingredients. The shredded salmon develops a flaky texture, while the fennel retains a slight crunch and aromatic sweetness, resulting in a fragrant, brothy dish with a visually appealing tender meat and herb-infused broth.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: seasonal
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 bunches fennel bulbs trimmed and sliced thinly
  • 1 lb salmon fillet skinless, boneless
  • 2 cups fish stock or vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • to taste salt and pepper
  • Fresh parsley chopped, for garnish

Equipment

  • Large saucepan or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon

Method
 

  1. Heat the olive oil in a large saucepan over medium heat, and add the chopped onion. Sauté until translucent and fragrant, about 3-4 minutes, scraping up any browned bits from the bottom.
  2. Add the thinly sliced fennel to the saucepan and cook, stirring occasionally, until it begins to soften and releases a sweet aroma, about 5 minutes.
  3. Pour in the fish stock or broth, then season with salt and pepper. Bring the mixture to a gentle simmer, allowing the fennel to cook through and flavors to meld, about 10 minutes.
  4. Meanwhile, cut the salmon into large chunks, removing any skin or bones, and gently fold or flake the fish to prepare for adding to the stew.
  5. Add the salmon pieces to the simmering broth and cook for about 5 minutes until just opaque and tender, releasing a delicate aroma.
  6. Stir in the minced garlic and cook for another minute, allowing the garlic to become fragrant without browning.
  7. Gently shred or flake the salmon further with a spoon, so it breaks into tender, bite-sized pieces that flake apart easily.
  8. Taste and adjust the seasoning with salt and pepper if needed, then sprinkle with chopped parsley just before serving for a fresh finish.
  9. Scoop the fragrant stew into bowls, showcasing the tender salmon, sliced fennel, and bright herbs, ready to enjoy while warm.

Notes

For extra depth, add a splash of white wine during the simmering stage. Serve with crusty bread for a complete meal.