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Fall Harvest Fish Stew

Two Stars Guiding Stars
  • Servings:

    Serves 8 (1 1/2 cup servings) as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    240 minutes


3 cups low-sodium vegetable broth
1 1/2 lbs. russet or Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 leek, white and green parts, washed well, halved lengthwise and thinly sliced
1 lb. carrots, peeled, halved lengthwise and cut into 1/2-inch slices
1/2 lb. parsnips, peeled, halved lengthwise and cut into 1/2-inch slices
2 Tbsp. quick-cooking tapioca, such as Minute Tapioca (found in the Pudding aisle)
2 Tbsp. fresh lemon juice
1/2 tsp. celery salt, or to taste
1/2 tsp. freshly ground black pepper
1/4 tsp. dried thyme, or to taste
1 1/2 lbs. salmon fillets, skinned and cut into 1 1/2-inch chunks
2 cups low-fat evaporated milk
2 Tbsp. finely chopped fresh dill
fresh dill sprigs (optional garnish)
Fall Harvest Fish Stew


1. Add broth, potatoes, leek, carrots, parsnips, tapioca, lemon juice, celery salt, pepper, and thyme to the slow cooker and stir well to combine.
2. Cover and cook on on high for 3 1/2 to 4 hours (or on low for 7 to 8 hours).
3. Stir well. If cooked on low, turn temperature to high and add salmon, evaporated milk, and dill. Cover andcook until salmon is cooked through, about 12 to 15 minutes. Ladle into bowls and garnish with dill sprigs if desired.
Source: Hannaford fresh Magazine, September - October 2013


Nutritional Facts
Servings Serves 8 (1 1/2 cup servings)
Base Nutrients
Calories 310 kcal (16%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (11%)
Saturated Fat 1 g (5%)
Cholesterol 50 mg (17%)
Sodium 270 mg (11%)
Total Carbohydrates 35 g (12%)
Dietary Fiber 4 g (16%)
Protein 27 g (45%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a