Salmon Stew
Servings 6 to 8
4 strips salt pork, or smoked country style bacon 6 or 8 Russet potatoes, peeled, chopped 1 large
Vidalia or sweet type onion, peeled, chopped 2 Tbsp butter 1 Tbsp salt
1/8 tsp Black pepper to taste 1 clove garlic, crushed, peeled, minced (optional) 2 cans Red salmon,
undrained (remove bones) 1 1/2 cups Half & Half or milk
2/2 to 1 cup tomato ketchup (Delmonte or Heinz)
3/8 teaspoon Lea & Perrins Worcestershire Sauce Sunshine saltine or oyster crackers
Prepare potatoes and onions. Set onion aside. Place potatoes in a large soup pot or Dutch Oven.
Cover with water. Add salt, pepper. Bring to a boil and cook about 20 minutes or until potatoes are
fork tender, stirring occasionally. Meanwhile in a medium saucepan, render fat from salt pork or
smoked bacon over medium heat. Crumble meat, reserving it. Leave drippings in pan. Add butter
to same pan. Melt over medium-low heat. Add onion and saute until somewhat translucent. Do NOT
brown. Add 1 crushed, peeled and minced clove of fresh garlic (optional). Stir in salmon, ketchup,
Worcestershire sauce and Half & Half or milk. Drain cooking water from potatoes. Combine salmon
mixture, potatoes and crumbled salt pork or bacon. Add more Half & Half or milk if desired. Serve
piping hot with saltine crackers. Offer hot sauce or Tabasco on the side for those who like it HOT.
Nita Holleman
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