Salmon, Fennel, Parsnip And Coconut Stew

• 2 Tbs olive oil
• 1/2 leek, washed and sliced
• 1 clove garlic, minced
• 1/2 fennel bulb, diced
• 2 parsnips, scrubbed and diced
• 1 cup vegetable stock
• 1 cup coconut milk
• 1/2 tsp salt
• 1/4 tsp fresh ground pepper
• 8 oz salmon, cut into chunks
• Microgreens as garnish (optional)

1. In a medium pan, heat the olive oil and cook the leek, garlic and fennel for about 5 minutes until tender. Do not let it get brown. Add the diced parsnips, vegetable broth, coconut milk, salt and pepper.
2. Cover the pot and let it simmer for about 5-10 minutes until parsnips are tender. Add the salmon, cover and let it simmer for another 3 minutes or so, until it turns light pink. Adjust seasoning.
3. Serve with microgreens, if desired

olive oil, clove garlic, fennel bulb, parsnips, vegetable stock, coconut milk, salt, ground pepper, salmon

Taken from www.epicurious.com/recipes/member/views/salmon-fennel-parsnip-and-coconut-stew-50124367 (may not work)