Salmon Stew

• 1 tablespoon unsalted butter
• 2 stalks celery, sliced
• 2 carrots, sliced, or more to taste
• 1 leek, chopped
• 2 tablespoons water
• 1 cube vegetable bouillon
• 1/4 cup tomato paste
• 1 teaspoon chopped fresh thyme
• 2 cloves garlic, crushed
• 4 (4.5 ounce) salmon fillets, cut into cubes
• 12 green olives, sliced
• 2 tablespoons chopped fresh parsley, or to taste

1. Melt butter in a large, heavy pot over medium heat. Add celery, carrots, and leek and cook until they just begin to soften, 4 to 6 minutes. Add water and crumble in bouillon cube. Stir in tomato paste, thyme, and garlic. Cover pot, reduce heat to low, and gently simmer for 10 minutes.
2. Stir salmon cubes into the pot and simmer for another 5 minutes. Add olives and parsley, mixing gently. Simmer for another 5 minutes.

unsalted butter, stalks celery, carrots, water, vegetable bouillon, tomato paste, thyme, garlic, salmon, green olives, fresh parsley

Taken from www.allrecipes.com/recipe/263222/salmon-stew/ (may not work)