Friday, October 30, 2009

A Salmon Chowder

I was in the mood for a creamy corn and salmon chowder, but the rest of the family wasn't, so it was time to try a new recipe. This one says it comes from the Philippines, but I'm sure we Americanized it greatly. It was actually quite good. Abalos Salmon Stew

1 onion, chopped
1 tomato, diced
1 clove garlic, crushed
1 tablespoon olive oil
1 can salmon, drained and cleaned
2 1/2 cups water
1 cup celery, diced
2 carrots, chopped
1-2 cups spinach
salt and pepper to taste
fish sauce to taste, optional
bay leaf, optional

Sauté onion, tomato and garlic in olive oil. Add the remaining ingredients and simmer for a while. Serve over rice if desired.

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