Salmon Stew with Bacon

This easy salmon stew is packed with incredible ingredients that range in flavor and texture! Together, they create a rich, broth-y, savory salmon stew that is brimming with hearty deliciousness. Our salmon stew recipe calls for traditional vegetables you’d find in soups, seafood stew, and scallop chowder, but we’ve taken the flavor up a notch and added leek, fennel, smoky bacon, dill and seafood seasonings.

Ingredients – 4 slices of thick-cut bacon, diced – 1 large leek,  – 1 medium fennel  – 2 celery ribs (8-inch long), sliced – 3 medium carrots – 3 garlic cloves, grated or minced – dried dill, paprika and Old Bay – 1 cup dry white wine – 4 cups chicken broth – 1/4 cup freshly squeezed lemon juice – 1 pound small potatoes  – 2 cups heavy cream – Freshly ground black pepper – 1-1/2 pounds salmon

1. Set the large soup pot over medium heat and cook the bacon until crispy. Transfer to a plate lined with paper towels. 2. Cook the leek, fennel, chopped celery and carrots for about 5 minutes in the bacon grease, then add the garlic. Stir in the spices and seasonings.

Step 1

1. Pour in the wine and cook over medium-high heat for 1 minute. Add the broth, lemon juice and cooked bacon. 2. Bring to a boil and then reduce the heat to medium-low and add the potatoes. Simmer until tender, about 15 minutes. Stir in the cream and simmer on low heat (don’t let it boil).

Step 2

1. Add the salmon and simmer for 2 minutes. Remove the pot from heat and cover for 5 minutes. The salmon will poach in the hot broth. 2. Break up the cooked salmon into bite-sized pieces.

Step 3

Substitutions: We used Yukon gold potatoes but red potatoes also work well. Vegetable stock or broth can also be used instead of chicken broth. You can also substitute the white wine for an equal amount of chicken broth.

A savory Salmon stew that combines all the traditional vegetables plus the flavor-enhancing taste of leek, fennel, smoky bacon, dill and seafood seasonings.

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