Spanish Salmon Stew
This Spanish salmon stew is full of Mediterranean flavor, with tender salmon, potatoes, peppers, and a paprika-rich broth for a comforting meal that’s simple and deeply flavorful.
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
Blend Everything Well: I like to let the blender run for a full minute so the sauce turns smooth and velvety.
Add the Salmon Last: I always put it in near the end to keep it tender and perfectly flaky.
Simmer Gently: I find that a gentle simmer keeps the broth clear and the flavors balanced.
Rest Before Serving: I like to let the stew sit for a few minutes before serving; it thickens slightly and tastes richer.
Nutrition
Calories: 391kcal | Carbohydrates: 39g | Protein: 22g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 46mg | Sodium: 919mg | Potassium: 1230mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1753IU | Vitamin C: 61mg | Calcium: 57mg | Iron: 3mg