Salmon Stew Recipe

Haitian salmon stew in black bowl mixed with bell peppers and onions.

Learn how to make the best Haitian salmon stew ever. With warm Caribbean spices and herbs, this recipe is perfect over a bed of white rice and sos pwa for a hearty, warming supper.

Course Dinner, Main Dish

Cuisine Haitian

Prep Time 30

Cook Time 45

Total Time 1 15

Servings Servings

Calories 458kcal

Author Savory Thoughts

Equipment

Saucepan

Ingredients

2.5 lbs. Salmon; Wash and pat dry. Then season lightly with salt.
½ Cup Canola Oil; You may also use peanut oil, or any oil that's good for frying.
1 Small Onion; Sliced and divided
6 Garlic Cloves; Minced
1 Bell Pepper (Any color); Roughly Chopped and divided
4-6 Tbsp. Tomato Paste
2 Tbsp. Dijon Mustard
1 Green Onion; Cut in half
Fresh Parsley and Thyme; About 5 sprigs each
1 Habanero Pepper; Leave Whole. Break the pepper if you would like to add some heat to the sauce.
½ tsp. Ground Cloves
½ Tbsp. Capers with the liquid (if possible)
Juice From 1 Lemon
¼ Cup White Wine Vinegar
Salt and Pepper To Taste; We added ½ Tbsp. of each
1½ Cup Water

Instructions

Prepare the salmon: Descale the salmon, if needed. We removed the skin. Then cut the salmon into even-sized pieces. Next, wash and pat dry the salmon. Third, season the salmon pieces lightly with salt and set them aside to marinate.
Sear the salmon: Using a nonstick skillet measuring 12 inches in diameter, bring the oil to a shimmering temperature over medium-high heat. Cook the salmon with the skin side up (if not skinless) until it is golden brown and crisp. A few pieces may be stuck in the saucepan, and that's okay. Do not play around with the salmon pieces while they are cooking. This will allow you to have a beautiful, tasty, and golden crust. Lightly brown the salmon on both sides. You do not need to let the salmon cook completely as it will continue to cause in the sauce. You are looking for a light golden color.
Repeat the process until you have lightly browned all the pieces, and set them on a paper toweled plate.
Prepare The Sauce/Stew: In the same skillet over medium heat, add half of the onions and bell peppers, and add the minced garlic. Cook until fragrant (about 30 seconds to 1 minute), stirring constantly to avoid burning. Then add the mustard and tomato paste and deglaze with ½ cup water.
Next, add the capers, ground cloves, herbs, and green onion, lemon juice, white wine vinegar, and habanero pepper. Stir. Then add 1 cup of water.
Next, add the salt and pepper, and salmon. Top the salmon with the sauce. Lower the heat to medium-low and cover. Simmer for about 5 minutes. Then add the rest of the onions and bell peppers. Cover and simmer for about 3-5 minutes.
Remove from stove and serve.

Notes

Cover the salmon with a lid while it simmers. This will also keep the salmon moist.
Allow the salmon to cook/sear uninterrupted.
Only break the habanero pepper if you would like your sauce to be spicy.

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

Calories are estimated per serving.

Disclaimer: This post may contain affiliate links. See our full Privacy Policy. We may receive compensation by clicking on the links and or making a purchase.

Nutrition