ST. LOUIS PARK, Minn. - There's nothing better during our cold, Minnesota winters than some delicious comfort food.
And what's more comforting than a hearty stew?
For KARE in the Kitchen, Sven Sundgaard and Lauren Leamanczyk headed to Cooper Pub and Restaurant in St. Louis Park to try a fish stew.
Here's the recipe:
Salmon steamed in a smoked cod broth and Wild Irish Atlantic seaweed
- 4 portions of 5oz each of salmon
- ¼ lb. smoked cod
- 1 ½ cup fish broth
- 2 medium size carrots, diced
- 1 leek sliced in bias
- 1 small yellow onion, diced
- ½ lb. button mushroom, cut in wedges
- ¼ cup heavy cream
- ¼ cup dry vermouth
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small lemon
- Irish milled Dillisk seaweed
In a thick bottomed sauce pan, add the oil and butter. Once the butter foams, add the carrots, leeks, yellow onion and mushroom. Cook slowly without browning. After five minutes, add the dry vermouth and reduce down by half. Add the fish broth and cream and bring to a simmer for five minutes.
Cut the salmon pieces in half and season with seaweed, fine sea salt and crack pepper.
Place the salmon on the simmering broth and cover the pot. Slowly steam for about five minutes, depending on thickness.
Taste the broth. For seasoning, add a squeeze of lemon. Serve.