SPICY SALMON STEW

1 tablespoon olive oil
1 cup diced onion
1 cup diced celery
1 cup diced green bell pepper
2 garlic cloves, peeled, crushed
2 cups chopped tomatoes
1 1/2 cups chicken stock or water
1/2 teaspoon thyme
1/2 teaspoon chili powder
1/2 teaspoon sea salt (optional)
1 cup uncooked brown rice
1 1/2 cups fresh salmon, cut in chunks
freshly-ground black pepper (to taste)

In a soup pot, heat olive oil and saute onion, celery, green bell pepper, and garlic until onion is softened. Transfer mixture to a bowl and set aside.

Combine tomatoes, stock, and seasonings in the pot and bring to a boil. Add rinsed brown rice. Reduce heat, cover, and simmer for 40 minutes, stirring occasionally.

Add sauteed vegetables and simmer for 5 minutes more.

Add salmon and cook for 5 minutes or until salmon flakes easily. Serve with freshly ground pepper.

Variation:
Instead of brown rice, use 2 cups of cubed potatoes.

Servings: 4
Source: The Natural Healing Cookbook by Bessie Jo Tillman, M.D.