This Spanish salmon stew is full of Mediterranean flavor. It's a cozy meal with salmon, potatoes, and peppers simmered in a smoky paprika broth.
Why This Spanish Salmon Stew Is My Favorite Comfort Dish
Salmon Stew with Potatoes, also known as Marmitako de Salmon, is one of those dishes that feels like a hug in a bowl. This comforting Spanish fish stew from the Basque coast is made with salmon, creamy potatoes, onions, and a paprika-rich tomato broth. I love this classic Spanish dish with a small twist; it swaps tuna for salmon, giving the stew a buttery texture and rich flavor.
It's quick, ready in about 40 minutes, and one of the most flavorful salmon dishes from Spain. I usually make it with fresh salmon fillets, but frozen salmon works too, and waxy potatoes like new potatoes or Yukon Gold hold their shape beautifully.
This Spanish Salmon & Potato Stew is rich, savory, and full of spice and warmth. The fresh tomatoes, red bell peppers, onions, and garlic simmer with smoked paprika, salt, and pepper to create a vibrant, aromatic base. I always serve it with crusty bread and a chilled glass of Albariño; it's my favorite Spanish fish stew, and it instantly takes me back to the Spanish coast.
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⭐Why You'll Love This Recipe
- Easy to Make: This recipe uses simple, easy-to-find ingredients, so it's a breeze to prepare.
- Healthy: Salmon is packed with omega-3s and protein, and potatoes are full of vitamins and fiber, making this soup super nutritious.
- Looks Great: Whether it's a family dinner or a party, this soup looks impressive and will be a hit with everyone.
🧾Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Vegetables and Aromatics: I start with onion, red pepper, and garlic; they create that soft, sweet base every good Spanish stew needs and bring a wonderful depth of flavor.
- Flavor Builders: A mix of paprika, white wine, and breadcrumbs gives the sauce body and richness, while the dried peppers and chilli add that gentle Basque warmth I love.
- Hearty Elements: I use potatoes and fish broth to make the stew comforting and filling; the potatoes soak up the sauce beautifully as they cook.
- Main Ingredient: The salmon is the star, tender, buttery, and full of flavor. A handful of fresh parsley at the end brightens everything and makes it look as inviting as it tastes.
👩🏻🍳How to Make Salmon Stew
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Heat olive oil. Sauté diced pepper, onion, and garlic until soft. Stir in paprika. Add diced tomatoes and simmer until juicy.
2. Stir in pepper paste. Add breadcrumbs and mix until thickened. Pour in white wine and simmer for 2 minutes.
3. Blend the tomato mixture with water until smooth. Pour it into a pot, add bay leaves and chili, and stir well.
4. Add diced potatoes to the pot and stir. Pour in fish broth, and simmer until potatoes are tender.
5. Heat olive oil in a pan. Cut salmon into medium pieces, season with salt, and sear until golden on both sides.
6. Incorporate the seared salmon into the pot containing the potato and broth mixture.
7. Allow the mixture to simmer gently for about 5 minutes or until the salmon is fully cooked and flakes easily.
8. Present the delightful Salmon Stew (Marmitako de Salmon) hot, and sprinkle with chopped parsley just before serving.
🍽 What to Serve with Spanish Salmon Stew
I love serving this Spanish Salmon Stew with crusty bread or toasted ciabatta to soak up the broth. A simple green salad or tomato salad pairs beautifully, and a chilled glass of Albariño completes the meal for that perfect Spanish touch at home.
💭Tips for Recipe Success
Use Good Paprika: I always reach for Spanish smoked paprika (pimentón). It gives the stew its signature color and adds a deep, savory note that really defines the dish.
Make It Ahead: The flavors get even better after a few hours. I sometimes make it earlier in the day and let it rest before dinner; it tastes deeper and richer that way.
Storage: I like to keep leftovers in an airtight container in the fridge for up to two days. When reheating, I add a splash of broth or water so the sauce stays smooth and just as flavorful.
🍲Try These Stew Recipes Next!
Here are more of my favorite comfort food recipes! Try these:
Recipe
Spanish Salmon Stew
Ingredients
- 2 Dried Peppers
- 2 tablespoon Extra Virgin Olive Oil
- 1 Red Bell Pepper - Diced
- 1 Yellow Onion - Chopped
- 1 teaspoon Salt
- ½ teaspoon Black Pepper - Freshly ground
- 2 Cloves Garlic - Minced
- 1 tablespoon Paprika
- 2 Tomatoes - Diced
- 40 g Breadcrumbs
- 100 ml White Wine
- 100 ml Water
- 2 Bay Leaves
- 1 Dried Chilli
- 4 Potatoes - Chopped
- 500 ml Fish Broth
- 2 tablespoon Extra Virgin Olive Oil
- 500 g Salmon - Cut into cubes
- ¼ teaspoon Salt
- Parsley - Chopped
Instructions
- Soak the dried peppers in warm water until softened.
- In a large pan, heat the extra virgin olive oil over medium heat. Add the diced red pepper and sauté for 3-4 minutes. Add the chopped onion, season with salt and black pepper, and cook for about 5 minutes, until the vegetables are soft and fragrant. Add the minced garlic and cook for another minute, stirring constantly so it doesn't burn.
- Add the paprika and stir well for 30 seconds to release its aroma. Add the chopped tomatoes and cook for about 5 minutes, stirring occasionally, until they start to break down and release their juices.
- Remove the soaked dried peppers from the water and scrape out the flesh. Add this pepper paste to the pan and stir to combine with the tomato mixture. Stir in the breadcrumbs to form a thick base, then pour in the white wine and cook for 2 minutes to reduce slightly.
- Transfer the tomato mixture to a hand blender, add the water, and blend until smooth. Pour the blended sauce back into a large pot. Add the bay leaves and dried chilli, and stir well to combine.
- Add the chopped potatoes to the pot and mix everything together. Pour in the fish broth and bring the mixture to a gentle simmer. Let it cook until the potatoes are tender and the broth has thickened slightly, about 15 minutes.
- In a separate pan, heat the remaining extra virgin olive oil. Add the salmon cubes, season with salt, and sear on both sides until golden brown. Transfer the seared salmon to the pot with the potatoes and broth. Simmer gently for about 5 minutes, until the salmon is cooked through and flakes easily.
- Serve the Spanish Salmon Stew hot, garnished with freshly chopped parsley before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
I love how the salmon stays perfectly tender in this stew. The veggies are the perfect complement with a bit of bite.