Camping Recipe

My partner and I recently went pescatarian and have been trying to find easy camping recipes to take with us whenever we travel. This fish stew recipe is one that we found online and modified, and it’s one of the best things I’ve ever made over a campfire. I will share the fall camping recipe below so you can enjoy it, too.

Ingredients

Recipe adapted from one on SkinnySpatula.com

2 tbsp unsalted butter
1 large leek
1 medium carrot
3 med. russet potatoes
2 small sweet potatoes
5 cups fish or vegetable stock
4 salmon fillet
4 tbsps heavy cream
1 bunch dill
Salt and pepper to taste
Bread bowls

Instructions:

Start by washing and drying all your produce.
Peel and chop your potatoes and carrots, and finely chop the whites of your leek.
Over your campfire, heat a large cast-iron Dutch oven.
Melt 2 tbsp of butter in the Dutch oven and toss in the leek. Saute until softened, around 7-8 minutes.
Once the leek is soft and fragrant, dump in the potatoes and carrots and add fish or vegetable stock until the veggies are covered.
Salt and pepper to taste and cover with the lid to cook for around 10 minutes until the potatoes are softened.
While the veggies cook, chop the salmon into large chunks and remove the skin.
When the potatoes are cooked through, add the salmon and heavy cream.
Simmer for 3-4 minutes
Melt the butter in a large, heavy-bottomed pot and saute the leek for 7-8 minutes over medium heat until it softens.
Add the carrot and potatoes to the pot, then cover them with the fish stock. Continue to cook for 10 minutes until the potatoes are almost fork-tender.
Add the salmon chunks and double cream to the pot and simmer for 3-4 minutes, until the salmon is cooked through.
Lastly, stir in your freshly chopped dill and remove from the heat.
Season with salt and pepper to taste and serve in bread bowls.