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Salmon Stew

A full meal with fish as the cornerstone rather than beef. Red salmon is best for color.

Ingredients

  • 4 medium potatoes, thinly sliced
  • 1 cup thinly sliced carrot
  • 1 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 (7 1/2 ounce) canned salmon, drained, skin and round bones removed, flaked
  • 1 (10 ounce) can condensed cream of mushroom soup
  • 1/4 cup water
  • 1/2 teaspoon parsley flakes
  • 1/4 teaspoon paprika

Instructions

  1. Place first 6 ingredients in 5 quart slow cooker. Stir together well to coat with flour.
  2. Scatter salmon over top.
  3. Stir remaining 4 ingredients together in small bowl. Pour over all.
  4. Cover. Cook on LOW for 9 to 11 hours or on HIGH for 4 1/2 to 5 1/2 hours.

Yield: 5 1/4 cups

Posted by Olga at Recipe Goldmine 9/21/02 3:42:20 pm.


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