Salmon, Fennel, Parsnip and Coconut Stew

In a medium pan, heat the olive oil and cook the leek, garlic and fennel for about 5 minutes until tender. Do not let it get brown.

Add the diced parsnips, vegetable broth, coconut milk, salt and pepper. 

Cover the pot and let it simmer for about 5-10 minutes until parsnips are tender.

Add the salmon, cover and let it simmer for another 3 minutes or so, until it turns light pink. Adjust seasoning. Serve with microgreens, if desired.

Makes enough for 2 people

From cannelle et vanille.


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