{"id":1536,"date":"2021-12-28T02:08:48","date_gmt":"2021-12-28T02:08:48","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=1536"},"modified":"2026-04-17T15:48:30","modified_gmt":"2026-04-17T15:48:30","slug":"skagway-smoked-salmon-tomato-stew","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/skagway-smoked-salmon-tomato-stew\/","title":{"rendered":"Skagway Smoked Salmon Tomato Stew"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Skagway Smoked Salmon Tomato Stew<\/span><\/h2>\n
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Fish stew recipes tend to vary regionally. \ufeffThis one\ufeff, borrowed from the church cookbook \ufeffof \ufeffthe Skagway First Presbyterian Church in Alaska\ufeff, is easy to prepare no matter where you live, with canned tomato soup and fresh and\u00a0<\/a>smoked salmon\u00a0as a base. \u201cEvery time we make it\ufeff, it\u2019s a little different, because my wife has been experimenting with different\u00a0combinations of seasonings when preparing smoked salmon,\u201d says the church\u2019s reverend, Ryan Mandeville. \u201cBut a creamy tomato soup taste is always at the core.\u201d<\/span><\/div>\n
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Author: <\/span>AARP \/ Skagway First Presbyterian Church<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u00bd<\/span> cup<\/span> butter<\/span><\/li>
  • \u00bd<\/span> cup<\/span> \ufeffchopped yellow onion<\/span><\/li>
  • 1<\/span> cup<\/span> mushrooms<\/span> sliced thin<\/span><\/li>
  • 1<\/span> tablespoon<\/span> minced garlic<\/span><\/li>
  • \u00be<\/span> pounds<\/span> salmon filet\ufeff<\/span> chopped into small cubes<\/span><\/li>
  • 2 to 4<\/span> ounces<\/span> smoked salmon<\/span> chopped<\/span><\/li>
  • 2<\/span> cups<\/span> diced tomatoes seasoned with pinch of basil<\/span> garlic and oregano<\/span><\/li>
  • 2<\/span> cans tomato soup<\/span><\/li>
  • 2<\/span> tablespoons<\/span> chopped parsley<\/span><\/li>
  • \u00bc<\/span> cup<\/span> chopped cilantro<\/span><\/li>
  • 2<\/span> tablespoons<\/span> chopped dill<\/span><\/li>
  • 2<\/span> cups<\/span> cream<\/span><\/li>
  • Pinch<\/span> black pepper<\/span><\/li>
  • Pinch<\/span> crushed red pepper<\/span><\/li>
  • Salt to taste<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Melt butter in a medium stockpot over medium heat\ufeff.<\/div><\/li>
    • Add onions, mushrooms and garlic and saut\u00e9 for 7 to 10 minutes\ufeff.<\/div><\/li>
    • Add tomato soup, smoked salmon, tomatoes, parsley, cilantro, dill, black pepper and red pepper flakes. Cook until heated through.<\/div><\/li>
    • Slowly add cream to the soup.<\/div><\/li>
    • Stir in \ufefffresh salmon and simmer for 5 minutes.<\/div><\/li>
    • Salt to taste and garnish with fresh dill.<\/div><\/li><\/ul><\/div><\/div>\n
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