Salmon and White Bean Stew

Salmon and White Bean Stew

1 14 3/4-ounce can Alaska salmon – drained and flaked
2 15-ounce can small white beans – save all liquid
1/2 cup tomato – diced
1 medium onion – chopped
4 cloves garlic – minced
1 zucchini – chopped
1 carrot – peeled and chopped
2 cups fresh basil – loose packed, chopped
1 tablespoon Worcestershire sauce
1/2 cup dry sherry
1 teaspoon oregano
4 tablespoons Parmesan cheese – grated
Olive oil
Salt – to taste
Pepper – to taste

Heat oil in a sauté pan; add the garlic, onion and oregano and sauté until the onion is translucent. Add the zucchini, carrot and Worcestershire sauce; stir and sauté for 3 to 4 minutes.

Drain beans, saving liquid. Add the beans to the sauté along with the bean liquid and enough water to equal a total of 4 cups of liquid. Add the sherry, salt and pepper. Bring to a boil; reduce to simmer and cook 5 minutes. Add the salmon, basil and diced tomato. Cook 3 to 4 minutes until salmon is heated through. Place into 4 warm serving bowls, and top with 1 tbsp. of Parmesan cheese and serve.