Salmon Stew

Our neighbors visited Alaska this past August—the perfect place to go to escape the heat of a Florida summer.  In keeping with the majesty and beauty of Alaska’s geography, the cuisine there relies on bountiful fresh fish–notably salmon and halibut. At a stop at a gas station, my friend picked up a cookbook called “Salmon Recipes from Alaska.”   This recipe is her favorite so far—and after making it, I can see why.  This is easy to make, delicious and while you could enjoy this all year round, it is especially perfect for the cooler days ahead.

Salmon Stew
(Adapted from Salmon Recipes from Alaska)

6 to 8 servings

4 slices bacon, cut into 1-inch pieces
1 large yellow onion, chopped
1 large potato, cut into 1-inch dice
1 28 ounce can diced tomatoes
1 cup dry vermouth
1 tablespoon Worcestershire sauce
4 whole bay leaves
3 garlic cloves, minced
2 teaspoons kosher salt
½ teaspoon black pepper
2 pounds salmon filets, skin removed, cut into 2-inch pieces

In a large saucepan or Dutch oven, fry the bacon until browned and beginning to crisp.  Add the onion and potatoes to the bacon and drippings and cook, stirring frequently, until the onion is soft and translucent.  Add the garlic and cook for another minute, stirring.  Add the tomatoes and their liquid, the vermouth, Worcestershire sauce, bay leaves, salt and pepper and stir to thoroughly combine.  Bring to a simmer and cook for 30 minutes or until the potatoes are fork tender.  Add the salmon, stirring gently.  Cover and continue to cook for 5 minutes or until the salmon flakes easily with a fork.    Serve in bowls—we enjoyed ours with a simple green salad, dressed lightly with