Funky Fish Stew
Makes 8 servings
Cats love fish. It's a great source of protein and omega-3 fatty acids, which are great for their coats. If you can't find fish stock, use bottled clam juice. I tend to make small portions of this stew; it will keep for only 1 to 2 days in the refrigerator or 1 month in the freezer.
2 tablespoons olive oil
2 10-ounce cans salmon, drained, liquid reserved
1 cup baby red potatoes, parboiled
1/2 cup chopped green beans
1/2 cup peas
1 cup cooked brown rice
1/4 cup chopped fresh parsley, or 1 1/3 tablespoons parsley flakes
2 cups fish stock Vi cup water
1. In a large
stockpot, heat the olive oil over medium heat. Saute the salmon in the oil for 3
to 5 minutes or until
just heated through.
2. Add the remaining
ingredients and bring to a boil. Cover and simmer for 10 minutes, or until the
fork-tender. Serve warm or at room temperature.
All About Parboiling
Parboiling is a method of cooking foods partway through. It is used for foods
that are dense in texture, like carrots and potatoes. Place your veggies in
rapidly boiling water to partially cook; then plunge them in ice-cold water to
stop the cooking process.