Salmon Stew (Abalos Style) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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While not a traditional Filipino dish, my grandmother added the necessary proportions of canned pink salmon, tomatoes, onion, and loads of garlic to make this dish a Filipino family favorite. Serve alone or on top of rice. Ingredients:
1 tablespoon olive oil |
4 cloves garlic, minced |
1 onion, diced |
1 tomato, diced |
1 (14.75 ounce) can pink salmon |
2 1/2 cups water |
bay leaf (optional) |
salt and ground black pepper to taste |
1 teaspoon fish sauce (optional) |
Directions:
1. Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato and cook until softened, then add the salmon. Flake the salmon and continue cooking for 3 minutes. Stir in water, bay leaf, salt, pepper, and fish sauce. Bring to a simmer. Cover and cook for 20 minutes.
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