Basque-style salmon stew
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Heart-healthy salmon tops this simple one-pot which will help towards your five-a-day
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 414 | |
| fat | 19g | |
| saturates | 4g | |
| carbs | 29g | |
| sugars | 11g | |
| fibre | 5g | |
| protein | 33g | |
| low in | salt | 0.33g |
Ingredients
- 1 tbsp olive oil
- 3 mixed peppers , deseeded and sliced
- 1 large onion , thinly sliced
- 400g baby potatoes , unpeeled and halved
- 2 tsp smoked paprika
- 2 garlic cloves , sliced
- 2 tsp dried thyme
- 400g can chopped tomatoes
- 4 salmon fillets
- 1 tbsp chopped parsley , to serve (optional)
Method
- STEP 1
Heat the oil in a large pan and add the peppers, onion and potatoes. Cook, stirring regularly for 5-8 mins until golden. Then add the paprika, garlic, thyme and tomatoes. Bring to the boil, stir and cover, then turn down heat and simmer for 12 mins. Add a splash of water if the sauce becomes too thick.
- STEP 2
Season the stew and lay the salmon on top, skin side down. Place the lid back on and simmer for another 8 mins until the salmon is cooked through. Scatter with parsley, if you like, and serve.
Goes well with
Recipe from Good Food magazine, February 2011
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