Salmon, Roasted Garlic And Vegetable Stew

• 8 ounces salmon fillets, cooked and flaked into bite size pieces
• 2 tablespoons olive oil
• 1 onion
• 6 roma tomatoes
• 4 cloves roasted garlic
• 1 medium zucchini
• 1/2 cup white wine
• 1/2 cup water
• 2 teaspoons chicken base or 2 teaspoons fish base
• 1/4 teaspoon pepper
• 1 teaspoon dried tarragon
• 2 teaspoons cajun seasoning or 2 teaspoons creole seasoning
• 1 cup cream (if you want to cut some fat) or 1 cup half-and-half (if you want to cut some fat)

1. Saute sliced onion, quartered romas and sliced zucchini in olive oil until the tomatoes begin to breakdown.
2. Add water, base, wine, seasonings and garlic and cook until veggies are tender.
3. Puree vegetable mixture with a hand blender or in a food processor.
4. Return to stove and add salmon (make sure there are no bones).
5. Mixture will be thick, add cream and heat through, but do not boil.
6. Serve and enjoy!

salmon, olive oil, onion, roma tomatoes, garlic, zucchini, white wine, water, chicken base, pepper, tarragon, cajun seasoning, cream

Taken from www.food.com/recipe/salmon-roasted-garlic-and-vegetable-stew-112926 (may not work)