Ensopado de salmão

Ingredientes

• 2 lb Salmon Fish
• 3 Pimiento peppers (or Red Bell Peppers)
• 4 Roma Tomatoes
• 2 Onions
• 2 Jalapeno (or Serrano)
• 3 Cloves Garlic
• 1/2 Inch Ginger
• 2 tbsp Tomato paste
• 1/2 Cup Olive Oil
• 1 Tsp Thyme
• 2 Tsp Curry
• 2 Bay leaves
• 1 Tsp Bouillon Powder
• 1 Tbsp Smoked Paprika
• Salt and Black Pepper to taste
• 1 Cup Chicken broth
• 3 Tbsp Parsley ( or Cilantro)

Modo de preparo

1. 1

   Blend together the red pimiento peppers, Tomatoes, Jalapeno, Ginger, and Garlic

2. 2

   Preheat the Oil in a pan, add the Salmon Fish and brown the skin. (Optional) Read Note #3

3. 3

   In the same pan, add the diced Onions and saute over medium heat until the Onion is translucent.

4. 4

   Add the Tomato paste and mix it around a bit so that it's well scattered in the Oil. If it's too thick you can add a splash of water. Add the thyme and bay leaves and leave to fry for about three minutes.

5. 5

   Add the blended sauce and stir together cover it up and leave to cook for about 20 minutes stirring occasionally in order to prevent the stew from burning.

6. 6

   Season with Salt, black pepper, Curry powder, Bouillon Powder, and Paprika. Add the chicken broth to loosen it up a bit. Adjust the seasoning at this point if necessary.

7. 7

   Gently drop the salmon Fish one at a time inside the stew. Cover and cook until salmon is cooked through, about 8 to 10 minutes or about 5 minutes for smaller or thinner fillets.

8. 8

   Add a generous amount of Parsley and serve.