Basque-style salmon stew

Basque-style salmon stew

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(63 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
Heart-healthy salmon tops this simple one-pot which will help towards your five-a-day

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal414
  • fat19g
  • saturates4g
  • carbs29g
  • sugars11g
  • fibre5g
  • protein33g
  • salt0.33g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 mixed peppers, deseeded and sliced
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1 large onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g baby potatoes, unpeeled and halved
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tsp smoked paprika
  • 2 garlic cloves, sliced
  • 2 tsp dried thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 400g can chopped tomatoes
  • 4 salmon fillets
  • 1 tbsp chopped parsley, to serve (optional)
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  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.

  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.

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Comments, questions and tips

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reevey
4th Dec, 2013
Potatoes just cooked after 25 minutes so need to be made quite small to cook in the allotted time. Other than that it was a good meal. My husband thinks it might have a better flavour with some chorizo in it so we'll give it another go AND cut the potatoes a bit smaller to ensure they're cooked through. There rest was just right. No point cooking it if you don't use the smoked paprika, it is an element of the basque cooking of the dish!
lisaann612
22nd Oct, 2013
I agree with previous comments - I used new potatoes but they still took an extra 15 minutes cooking time to get them soft. I didn't really like the smoked paprika flavour, so won't bother cooking it again
Lina145
4th Aug, 2013
This is a lovely dish however as mentioned previously you needs to amend the cooking process slightly, otherwise you might end up with raw potatoes: I cooked my potatoes separately and added them to the sauce when it was ready. The salmon wasn't cooking well with the skin side down so I turned it over so that the flesh was immersed in the sauce, this helped a great deal. You can cook it all separate really and add together at the last minute
christie2910
10th Apr, 2013
3.05
I thought it was nice especiallly as i have never made a stew before, but i gave this 3 stars not because of the taste but because of the method given to us-it was not detailed enough. The pototes weren't going to cook properly in tomato sauce so we pre boiled them to soften them but it didnt say do this and many other people did. Also 1 can of tomato sauce for 4 people... and if we added more water it would be very watery.. Thanks for the lovely recipe though, tastes unique.
clarkeyclarke
28th Feb, 2013
Pretty good dish, I sliced the potatoes and they cooked perfectly.
lizziegu81
20th Jan, 2013
I added black olives as felt the sweetness needed a salty counterpoint. Delicious!
Cosmicpicnic's picture
Cosmicpicnic
7th Nov, 2012
5.05
My husband and I really enjoyed this. I followed others' advice and parboiled the potatoes first. It was a quick and easy dish and very tasty. Perfect for a winters evening!
cath79
5th May, 2012
Really nice. However the potatoes took far longer to cook that the recipe says. Would definitely make again but maybe parboil the potatoes first.
bunkin
1st Feb, 2012
4.05
This is the second time I've made this and a success both times. Added some sugar snap peas for a bit of a crunch tonight. Still not quite worked out the potatoes yet as they do require either par boiling or longer - but it's not really a huge issue - yum!
blackbird17's picture
blackbird17
28th Nov, 2011
4.05
Lovely recipe and it looked fabulous. The colours are sensational. Will definately make again

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