Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3–4 minutes until translucent.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Stir in the harissa paste, allowing it to cook for 1–2 minutes to deepen its flavor.
- Add the canned diced tomatoes and vegetable broth, bringing the mixture to a gentle simmer.
- Once simmering, stir in the diced salmon and broccoli florets. Allow the stew to cook for approximately 15 minutes, or until the salmon is cooked through and the broccoli is tender.
- Season the stew with salt and black pepper to taste.
- Remove from heat and let the stew rest for 5 minutes before serving.
- Ladle the stew into bowls and top with fresh cilantro and a sprinkle of cracked black pepper. Serve with lemon wedges on the side for an extra zing.
Nutrition
Notes
If you can't find harissa, try using chili paste or a blend of paprika and cayenne for a similar spice profile.
Feel free to add more vegetables like carrots or spinach based on what you have on hand!
This stew can be stored in the refrigerator for up to 3 days. For best results, reheat gently on the stovetop to maintain the salmon's texture. Enjoy crafting your perfect autumn meal!
Feel free to add more vegetables like carrots or spinach based on what you have on hand!
This stew can be stored in the refrigerator for up to 3 days. For best results, reheat gently on the stovetop to maintain the salmon's texture. Enjoy crafting your perfect autumn meal!