Salmon Stew with Leeks, Chard and Dill
- 2 Tbsp. olive oil
- 2 large leeks, ends trimmed and whites chopped into ½-inch rounds
- 3 cloves garlic, minced
- 4 cups bone broth
- 1 cup water
- 6 medium carrots, chopped into ¾-inch pieces (about 6 cups)
- 4 ribs celery, chopped (about 2 cups)
- 1 bunch chard, cut into small pieces
- 5 Tbsp. minced fresh dill
- 1 tsp. sea salt
- 1 ½ lbs. salmon, skinned, deboned, and cut into 1-inch chunks
- 1 lemon to squeeze over each bowl
Heat the oil in the bottom of a pot on medium heat. Add the leeks and cook about 5 minutes or until just wilted. Add the garlic and cook for another 30 seconds. Add the broth and water to the pot, along with the carrots and celery. Cover and bring to a boil and then immediately turn down to a slow simmer and cook for 30 minutes, or until vegetables are just tender. Add the chard and simmer 2-3 more minutes. Turn off the heat.
Add in the salmon and dill and allow the salmon to turn an opaque pink.
Ladle into bowls and squeeze the juice over each bowl.