Salmon Stew Chowder

Paleo, Primal, AIP, GAPS, SCD, Whole30


Ingredients (about 8 servings):

  • 2 – 2.5 lbs wild salmon fillet, skin on if possible

  • 3 - 4 TBSP coconut oil or ghee (use coconut oil for AIP)

  • 1 med-large fennel, thinly sliced

  • 2 medium onions, thinly sliced

  • 4 stalks celery, sliced

  • 3 large rutabagas or turnips, peeled and cut into 1/2-inch cubes

  • 4 large carrots, cut into 1/2-inch cubes

  • 4 cups whole coconut milk

  • 2 cups chicken or fish bone broth

  • 2 large dried bay leaves

  • 2 TBSP dried marjoram

  • 2 TBSP dried thyme

  • 2 tsp sea salt

Stove Top Directions:

  1. Melt the fat in a large pot.  

  2. Add the vegetables into the pot, mix & stir.

  3. Put the lid on the pot and cook on a gentle heat for 25-30 mins or until tender, stirring occasionally.  Halfway through the 25-30 minutes cook time, add the marjoram and thyme and stir. 

  4. Meanwhile in a large saute pan, add the coconut milk, bone broth and bay leaves.  Bring to a gentle simmer and then add the salmon, skin down.  Poach the fish for 6-8 minutes, being careful not to overcook.  (The salmon is going to cook for a couple more minutes along with the veggies.)

  5. Remove the salmon and bay leaves from the coconut milk.  Discard the bay leaves.  If you have skin on the salmon, keep it on! 

  6. Pour the coconut milk/broth liquid into the pot with the veggies, and cook for 5 additional minutes at a simmer, or until veggies are all cooked through.

  7. Before adding the salmon to the pot, flake the salmon into large pieces.  Add the flaked salmon to the pot.  Heat to combine, cooking a few more minutes but do not let the chowder/stew boil. 

Gina Rieg