Salmon Provencal

  • Origin :
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 15m
  • Diet Type : A BloodType
  • Properties : High carb, No grains, No oil, High fat, Complex carbs, No glutten, High sodium, High protein, No sugar

Ingredients

  • 3 Large Plum Tomatoes
  • 3 Shallots
  • 1 Tbsp Tarragon
  • 1 Tbsp Basil
  • 1 Tbsp Chives
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Balsamic Vinegar
  • 1 Salt
  • 2 Tbsp Olive Oil
  • 4 lb Salmon Fillets


Directions

1 Cook The Bacon On Medium Heat In A 6 To 8 Quart Pot Until It Is Crispy. Remove The Bacon From The Pot With A Slotted Spoon. Set Aside On A Paper Towel To Use For Garnish Later. 2 Increase The Heat To Medium High And Add The Onions, Celery And Carrot. Cook For 3-4 Minutes, Stirring Often, Until The Onions Are Translucent. Do Not Brown. Sprinkle Some Salt Over Everything As It Cooks. 3 Add The Fish, Tomatoes And The Garlic And Cook For Another 2-3 Minutes, Stirring Often. 4 Add The Orange Zest, Cayenne And Saffron, Then Pour In The Shellfish Stock Or Whatever Stock You Are Using. In A Pinch You Could Even Use Chicken Or Vegetable Stock, But The Flavor Of The Soup Will Be Different. Simmer This Gently

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