How do you cook salmon stew?

Ingredients

* 1 tablespoon olive oil

* 1/2 cup chopped onion

* 1/2 cup chopped celery

* 1/2 cup chopped carrots

* 1 (28-ounce) can diced tomatoes, undrained

* 1 (14.5-ounce) can low-sodium chicken broth

* 1/2 teaspoon dried oregano

* 1/2 teaspoon dried thyme

* 1 bay leaf

* 1 pound salmon fillets, cut into 1-inch pieces

* 1/4 cup chopped fresh parsley

Instructions

1. Heat the oil in a large pot or Dutch oven over medium heat.

2. Add the onion, celery, and carrots and cook until softened, about 5 minutes.

3. Add the tomatoes, chicken broth, oregano, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.

4. Add the salmon and cook until cooked through, about 5 minutes.

5. Stir in the parsley and serve.

Tips

* To make the stew ahead of time, cook it according to the directions and then let it cool completely. Store the stew in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the stew over low heat until warmed through.

* If you don't have fresh salmon, you can use frozen salmon fillets. Just thaw the fillets completely before cooking.

* Serve the stew with rice, pasta, or your favorite side dish.