Ingredients with Measurements:
- 1 lb salmon fillet, skin removed and cut into bite-sized pieces
- 2 cups fresh spinach, washed and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and garlic and sauté until onion is translucent, about 5 minutes.
2. Add chicken broth, dried thyme, and salmon pieces to the pot. Bring to a boil, then reduce heat to low and let simmer for 10 minutes.
3. Add chopped spinach to the pot and let cook for an additional 5 minutes.
4. Stir in heavy cream and season with salt and pepper to taste.
5. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing
- Boiling for broth and salmon
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 8g
- Protein: 30g
Substitutions for ingredients:
- Salmon can be substituted with any other firm fish such as cod or halibut.
- Chicken broth can be substituted with vegetable broth for a vegetarian option.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add diced potatoes or carrots for a heartier dish.
- Use kale or Swiss chard instead of spinach.
- Add a splash of white wine for extra flavor.
Tips and tricks:
- Be careful not to overcook the salmon as it can become tough and dry.
- Use fresh spinach for the best flavor and texture.
- Serve with crusty bread or rice to soak up the delicious broth.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
- Fresh herbs such as parsley or chives.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Crusty bread or rice.
Troubleshooting advice:
- If the broth is too thin, add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) to thicken.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Hochepot is a traditional French stew made with meat and vegetables.
Flavor profiles:
- This dish is creamy, savory, and slightly herbaceous.
Serving suggestions:
- Serve as a main course for a cozy dinner at home.
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