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Yoo-Sah or Sockeye Mulligan Stew
Thursday, 23 July 2015

By Flora Sewid (1911 - 1996)

3                 medium potatoes, peeled and cubed 1" each
4 cups       cold water
1/2 tsp.      salt
1 cup         sliced carrots
1 cup         chopped red onions
1 1/2 lbs    sockeye fillet, skinned and cubed
1 cup         snow peas, trimmed
1/2 cup      chopped dried seaweed
1/4 cup      chopped fresh cilantro
                   salt and freshly ground pepper, to taste

1. Place potatoes, water and salt in a large pot with a tight cover, bring to a boil over high heat. Boil potatoes for 5 minutes. 
2. Add carrots and onions, reduce heat and simmer partially covered for another 10 minutes unitil potatoes are just tender
3. Add salmon cubes, stir gently, scatter snow peas on top, cover and cook 5 minutes. gently stir in seaweed and cilantro. Add salt and pepper to taste, serve.

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves 4

About Flora Sewid
Born on an island in the Nimpkish river, Flora saw her father, one of the first First Nations seine boat owners, head to sea many times during the river's legendary salmon runs. Today many of Flora's grandchildren fish the coast of BC. Her family is happy to share this recipe with us and we are pleased to present this tribute to one of the great ladies of the coast. 

About the BC Salmon Marketing Council 
This recipe was generously donated by the the BC Salmon Marketing Council. The Council was established in 1991 under the BC Farming Fishing Industries Development Act to promote the interest of producers of commercially harvested BC WILD Salmon.  The Council derives revenue by means of the BC Wild Salmon Levy and funding programs & activities. The Council is comprised of 11 Board Directors with extensive seafood industry experience including; Fishermen, Aboriginal, Union and Processor representatives.Partners include all sectors of the BC WILD Salmon industry: harvesters, distributors, processors, retailers, and food service operations.