Who’s Hungry?

Well, looking at that photo, I am! It’s a delicious looking stew from an acclaimed Chef who just released her first cookbook!

“Pass The Plate” With Carolina Gelen!

I happened upon this Chef, who just released her first cookbook, and I’m hooked, especially this dish:

Spiced Tomato Stew with Poached Salmon and Olive!

That’s the end result of my effort to replicate and I will share all of the steps with you. As she writes in the cookbook about this recipe:

“this elegant dish makes me feel like I’m having dinner, midsummer, at sunset in a small seaside town. The fresh flavors paired with a glass of dry sparkling white wine and some warm crusty bread have the capacity to transport you there.”

Sounds like the perfect dish!

I gathered everything on the counter and got ready to cook.

Here a pic I took of the ingredients list you will need:

Let’s Cook With Carolina!

There were a few changes I made from the recipe listed above but I’ll explain at each step.

I heated the oil over medium heat and added the onions first, letting them caramelize just a bit then added the garlic…after about ten minutes I added the Paprika and Saffron – which I used instead of Turmeric as my local store was out!

These “threads of gold”are a decadent substitute to be sure – and a little adds a lot of flavor!

Then I added water, the canned tomatoes, salt and pepper and brought the mixture to a boil, stirring frequently. Then, I reduced the heat to a simmer and let it cook for ten minutes.

Cue The Castelvetranos!

I loved these green olives, very briny and full of flavor. I added them to the dish and let them warm for a minute in the sauce:

The next part is easy and smells delicious: just let the mixture simmer for a half hour…it will do so like this:

Next, it was time for the salmon…I pre-cut my salmon into bite size chunks before cooking – with no skin at all:

Next, add the salmon, “nestling them into the packing liquid” as Carolina writes, and partially cover the pot…simmer on low for fifteen minutes. Again, here’s how good it looks as the flavors come together and the hot stew cooks the salmon:

Carolina says to ladle out the finished dish and serve it with warm bread on the side and enjoy – I ladled mine out over colorful Orzo and dug in!

One last video showing how it all comes tougher in the pot:

Thanks Caroline for your great recipe! Again, go buy her cookbook, which I just did here:

Home

I am always trying to share great recipes from other Chefs, and if you click the “recipes” link on my main page you will see a lot of them!

– and it’s not the first dish of her I’ve cooked:

This breadcrumb and herb-crusted Salmon served with roast leeks that are served vertically is terrific – see her recipe and my preparation here:

And she shared this recipe from her cookbook recently as well:

I plan to make this next – and will share how it turned out – but if you want to see the recipe now, click here:

I am sharing and storing all of these recipes here!

It’s your site for all things food – if you like what you see, please click on my link and follow this blog as well!

https://biteeatrepeat.com

Bravo to Carolina Gelen for some really inventive recipes!

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Categories: Bite Eat Swallow, Bite! Eat! Repeat!, Chef memoirs, Cookbooks, Eat This!, Food, Food Writing, Recipes, Wacky Food, World's Wildest Food

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