30 minutes
Savor the rich flavors of the sea with this comforting seafood stew, featuring tender salmon, hearty white beans, and crisp escarole in a savory red wine broth. It's a perfect blend of rustic and refined, ideal for a cozy dinner for two.
Salmon fillets, skin on
0 oz
tablespoons
Bacon, chopped
slices
Shallots, finely chopped
each
White Beans, drained and rinsed
cups
cups
cups
Escarole, roughly chopped
cups
to taste
Flat Leaf Parsley, chopped
tablespoons
1. Season Fish
Pat the fish dry and season with salt.
2. Render
In a shallow pot, heat a drizzle of olive oil over medium-low heat. Add the chopped bacon and cook until it’s crispy and the fat has rendered out. This adds a smoky depth to the stew.
3. Sweat Aromatics
In the same pot, add the chopped shallots with a pinch of salt. Sweat the shallots until translucent, stirring occasionally. This process will bring out their natural sweetness.
4. Deglaze
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Reduce the wine until nearly dry. This step intensifies the flavor and adds a rich base to the stew.
5. Add Cooking Liquid
Add the chicken broth to the pot and bring to a simmer. Reduce the liquid by roughly half to concentrate the flavors.
6. Add Fish and Greens
Add the escarole with a pinch of salt, stirring until wilted. Place the seasoned salmon fillets in the pot, nestling them into the liquid. Cover with a lid and cook over low/medium heat until the salmon is just cooked through, usually about 5-7 minutes.
7. Finishing Flavors
Gently fold in the white beans, warming through. Add the parsley and adjust seasoning with salt and pepper.
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