Foodie’s Markets distinctive, diverse,
and delicious foods.
 stew that’s part Indian flavors (vindaloo curry spice mix**) and part Thai flavors (coconut milk, lime and ginger). There is some work in the preparation of the ingredients, but the result is well worth the effort. It’s fragrant, unctuous and very satisfying. **Morton & Basse- Vindaloo Spice Mix contains coriander, turmeric, paprika, cumin, pepper, mustard seed, ginger, cardamom and cayenne. data-pin-do=)
VINDALOO STEW by Foodie’s Chef Laura Brennan
August 27, 2021
This is a chunky and aromatic fish (salmon) stew that’s part Indian flavors (vindaloo curry spice mix**) and part Thai flavors (coconut milk, lime and ginger). There is some work in the preparation of the ingredients, but the result is well worth the effort. It’s fragrant, unctuous and very satisfying. **Morton & Basse- Vindaloo Spice Mix contains coriander, turmeric, paprika, cumin, pepper, mustard seed, ginger, cardamom and cayenne.
Ingredients
2 sweet potatoes (about 8-9 ounces), peeled and diced into 1⁄4 inch pieces
1⁄4 cup olive and/or vegetable oil, divided
2-3 tablespoons, unsalted butter
1⁄2 cup finely diced onion or shallot
1⁄2 cup small dice carrot
1⁄2 cup small dice celery
1 inch piece fresh ginger root, peeled and sliced or grated
1⁄2 red, yellow or orange pepper, cut into small dice
6-8 ounces chopped cauliflower florets (remove thick stems)
6-8 whole green beans, washed and ends trimmed
2 cloves garlic, peeled and thinly sliced or chopped finely
1 tablespoon Vindaloo Spice Seasoning (more or less to taste)
2 cans unsweetened, full fat, coconut milk
1 can water, or more to adjust texture,
1⁄2 can (15/16-ounces) diced tomatoes
Juice of 1⁄2 -1 lime (again to taste, depends on the size and juiciness of the lime)
Kosher salt and fresh ground black pepper, to taste
8-10 ounces boneless and skinless salmon fillet
Directions
Preheat oven to 350 degrees F.
Gather Your “Mise-en-Place’: Translation: Prep all the ingredients and have them ready before you begin
preparation of the dish.
Sweet Potatoes: Toss the peeled and diced sweet potatoes in a metal bowl with 1-2 tablespoons of olive oil. Toss
to coat the potatoes with oil. Add a few pinches of kosher salt and toss again. Spread the potatoes out on a sheet
pan and roast in the preheated oven for 12-18 minutes, depending on the size of your sweet potato dice. Remove
from oven when the top of a knife just pierces the potato. Don’t over-bake as they will continue to cook in the
stew. Set the sheet pan aside to cool without disturbing the potatoes (Don’t gather or mash them together.)
Soup: Add 2-3 tablespoons of olive or vegetable oil to a deep soup pot and heat gently over medium heat. Do
not let the oil smoke! Add the diced onion or shallot, the carrots, celery, bell peppers and stir while adding a
couple of pinches of kosher salt. Cover the pan and let cook on low heat for about 5 minutes or until vegetables
have begun to soften.
Remove the cover and add 1-2 tablespoons butter, the cauliflower, the garlic, the ginger and the Vindaloo spice
mix. Stir gently and completely to combine all the ingredients. Cover the pot again and let cook on low heat for
another five minutes.
Remove cover and add the tomatoes, the coconut milk and water. Stir completely.
Cut the green beans on the diagonal/slant into 1-inch pieces and add to the stew.
Add the juice of 1⁄2 lime. Stir. Add the diced roasted sweet potato pieces. Stir.
Let soup simmer for about 20/25 minutes. Stir often and adjust texture/thickness with water, adding no more
than 1⁄2 cup at a time.
Cut the salmon fillet, which is boneless and skinless, into 1 inch long strips. Cut each strip across into 1 inch
cubes. Add the diced salmon to a small bowl, add a pinch or two of kosher salt and toss gently to season all the
fish.
To finish: Taste and adjust the seasoning. Add more salt, pepper, lime juice or spice to taste. With the soup at
a bare simmer, add the diced salmon pieces. Stir gently to combine. Turn off the heat and cover the pan. The
residual heat will cook the fish. Serve immediately.
Servings: about 4-5
Prep Time: 30-40 minutes
Cooking Time: 30-40 minutes
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VINDALOO STEW by Foodie’s Chef Laura Brennan
March 29, 2019
This is a chunky and aromatic fish (salmon) stew that’s part Indian flavors (vindaloo curry spice mix**) and part Thai flavors (coconut milk, lime and ginger). There is some work in the preparation of the ingredients, but the result is well worth the effort. It’s fragrant, unctuous and very satisfying. **Morton & Basse- Vindaloo Spice Mix contains coriander, turmeric, paprika, cumin, pepper, mustard seed, ginger, cardamom and cayenne.
Ingredients
2 sweet potatoes (about 8-9 ounces), peeled and diced into 1⁄4 inch pieces
1⁄4 cup olive and/or vegetable oil, divided
2-3 tablespoons, unsalted butter
1⁄2 cup finely diced onion or shallot
1⁄2 cup small dice carrot
1⁄2 cup small dice celery
1 inch piece fresh ginger root, peeled and sliced or grated
1⁄2 red, yellow or orange pepper, cut into small dice
6-8 ounces chopped cauliflower florets (remove thick stems)
6-8 whole green beans, washed and ends trimmed
2 cloves garlic, peeled and thinly sliced or chopped finely
1 tablespoon Vindaloo Spice Seasoning (more or less to taste)
2 cans unsweetened, full fat, coconut milk
1 can water, or more to adjust texture,
1⁄2 can (15/16-ounces) diced tomatoes
Juice of 1⁄2 -1 lime (again to taste, depends on the size and juiciness of the lime)
Kosher salt and fresh ground black pepper, to taste
8-10 ounces boneless and skinless salmon fillet
Directions
Preheat oven to 350 degrees F.
Gather Your “Mise-en-Place’: Translation: Prep all the ingredients and have them ready before you begin
preparation of the dish.
Sweet Potatoes: Toss the peeled and diced sweet potatoes in a metal bowl with 1-2 tablespoons of olive oil. Toss
to coat the potatoes with oil. Add a few pinches of kosher salt and toss again. Spread the potatoes out on a sheet
pan and roast in the preheated oven for 12-18 minutes, depending on the size of your sweet potato dice. Remove
from oven when the top of a knife just pierces the potato. Don’t over-bake as they will continue to cook in the
stew. Set the sheet pan aside to cool without disturbing the potatoes (Don’t gather or mash them together.)
Soup: Add 2-3 tablespoons of olive or vegetable oil to a deep soup pot and heat gently over medium heat. Do
not let the oil smoke! Add the diced onion or shallot, the carrots, celery, bell peppers and stir while adding a
couple of pinches of kosher salt. Cover the pan and let cook on low heat for about 5 minutes or until vegetables
have begun to soften.
Remove the cover and add 1-2 tablespoons butter, the cauliflower, the garlic, the ginger and the Vindaloo spice
mix. Stir gently and completely to combine all the ingredients. Cover the pot again and let cook on low heat for
another five minutes.
Remove cover and add the tomatoes, the coconut milk and water. Stir completely.
Cut the green beans on the diagonal/slant into 1-inch pieces and add to the stew.
Add the juice of 1⁄2 lime. Stir. Add the diced roasted sweet potato pieces. Stir.
Let soup simmer for about 20/25 minutes. Stir often and adjust texture/thickness with water, adding no more
than 1⁄2 cup at a time.
Cut the salmon fillet, which is boneless and skinless, into 1 inch long strips. Cut each strip across into 1 inch
cubes. Add the diced salmon to a small bowl, add a pinch or two of kosher salt and toss gently to season all the
fish.
To finish: Taste and adjust the seasoning. Add more salt, pepper, lime juice or spice to taste. With the soup at
a bare simmer, add the diced salmon pieces. Stir gently to combine. Turn off the heat and cover the pan. The
residual heat will cook the fish. Serve immediately.
Servings: about 4-5
Prep Time: 30-40 minutes
Cooking Time: 30-40 minutes
VINDALOO STEW by Foodie’s Chef Laura Brennan
March 16, 2018
This is a chunky and aromatic fish (salmon) stew that’s part Indian flavors (vindaloo curry spice mix**) and part Thai flavors (coconut milk, lime and ginger). There is some work in the preparation of the ingredients, but the result is well worth the effort. It’s fragrant, unctuous and very satisfying. **Morton & Basse- Vindaloo Spice Mix contains coriander, turmeric, paprika, cumin, pepper, mustard seed, ginger, cardamom and cayenne.
Ingredients
2 sweet potatoes (about 8-9 ounces), peeled and diced into 1⁄4 inch pieces
1⁄4 cup olive and/or vegetable oil, divided
2-3 tablespoons, unsalted butter
1⁄2 cup finely diced onion or shallot
1⁄2 cup small dice carrot
1⁄2 cup small dice celery
1 inch piece fresh ginger root, peeled and sliced or grated
1⁄2 red, yellow or orange pepper, cut into small dice
6-8 ounces chopped cauliflower florets (remove thick stems)
6-8 whole green beans, washed and ends trimmed
2 cloves garlic, peeled and thinly sliced or chopped finely
1 tablespoon Vindaloo Spice Seasoning (more or less to taste)
2 cans unsweetened, full fat, coconut milk
1 can water, or more to adjust texture,
1⁄2 can (15/16-ounces) diced tomatoes
Juice of 1⁄2 -1 lime (again to taste, depends on the size and juiciness of the lime)
Kosher salt and fresh ground black pepper, to taste
8-10 ounces boneless and skinless salmon fillet
Directions
Preheat oven to 350 degrees F.
Gather Your “Mise-en-Place’: Translation: Prep all the ingredients and have them ready before you begin
preparation of the dish.
Sweet Potatoes: Toss the peeled and diced sweet potatoes in a metal bowl with 1-2 tablespoons of olive oil. Toss
to coat the potatoes with oil. Add a few pinches of kosher salt and toss again. Spread the potatoes out on a sheet
pan and roast in the preheated oven for 12-18 minutes, depending on the size of your sweet potato dice. Remove
from oven when the top of a knife just pierces the potato. Don’t over-bake as they will continue to cook in the
stew. Set the sheet pan aside to cool without disturbing the potatoes (Don’t gather or mash them together.)
Soup: Add 2-3 tablespoons of olive or vegetable oil to a deep soup pot and heat gently over medium heat. Do
not let the oil smoke! Add the diced onion or shallot, the carrots, celery, bell peppers and stir while adding a
couple of pinches of kosher salt. Cover the pan and let cook on low heat for about 5 minutes or until vegetables
have begun to soften.
Remove the cover and add 1-2 tablespoons butter, the cauliflower, the garlic, the ginger and the Vindaloo spice
mix. Stir gently and completely to combine all the ingredients. Cover the pot again and let cook on low heat for
another five minutes.
Remove cover and add the tomatoes, the coconut milk and water. Stir completely.
Cut the green beans on the diagonal/slant into 1-inch pieces and add to the stew.
Add the juice of 1⁄2 lime. Stir. Add the diced roasted sweet potato pieces. Stir.
Let soup simmer for about 20/25 minutes. Stir often and adjust texture/thickness with water, adding no more
than 1⁄2 cup at a time.
Cut the salmon fillet, which is boneless and skinless, into 1 inch long strips. Cut each strip across into 1 inch
cubes. Add the diced salmon to a small bowl, add a pinch or two of kosher salt and toss gently to season all the
fish.
To finish: Taste and adjust the seasoning. Add more salt, pepper, lime juice or spice to taste. With the soup at
a bare simmer, add the diced salmon pieces. Stir gently to combine. Turn off the heat and cover the pan. The
residual heat will cook the fish. Serve immediately.
Servings: about 4-5
Prep Time: 30-40 minutes
Cooking Time: 30-40 minutes