Basque-style salmon stew

Basque-style salmon stew

  • 1
  • 2
  • 3
  • 4
  • 5
(58 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
staceyb85
29th Sep, 2011
Nice easy way of eating Salmon and getting a few of your 5 a day, as suggested by others I par-boiled the potatoes first and they came out beautifully. The salmon took an extra 5 mins to cook than suggested though, next time I might cut it into chunks and just gently mix in before putting the lid on, that way it will get covered in the sauce and should cook quicker. Will definitely become a regular in our household though.
sammendez1
29th Jun, 2011
4.05
I really enjoyed this dish; I was surprised to find the timings actually right! As long as you use baby potatoes as in the recipe the cooking times are bang on. Didn't find it hot at all either, it had just the right level of spice and i'm a wimp with spices! Really had that authentic Spanish/ tapas flavour. Will definitely make this again.
katie89
9th Jun, 2011
4.05
loved it! par boiled the potatoes first but still found they took longer to crisp up. Also, salmon took longer than 8 minutes to cook. But the end result definitely made the wait worth it. the salmon was so flavourful and the stew set it off beautifully.
alida66
7th Apr, 2011
4.05
Did this for the first time this evening, the potatoes took longer than suggested but the end result was lovely, would definitely do it again.
eleanormayo
22nd Mar, 2011
4.05
I agree with the other comments that you have to go steady with the smoked paprika - there are two types; 'hot' & 'sweet' - I used a bit of both, but didn't get my combination quite right and it was just on the edge of being too hot. We had it with tuna instead of salmon though and the meatiness of the fish could handle the heat fortunately!
delgirl40
14th Mar, 2011
I have made this dish twice, first time the potatoes took ages to cook so the second time par boiled the potatoes. It's a tasty dish will defiinately make again for friends.
Frantic Flapjack
7th Mar, 2011
4.05
Really good. Had to cook for only extra 5 minutes for the potatoes before adding the salmon. Cooked perfectly in 8 minutes. Lovely colourful meal.
mholley
4th Mar, 2011
4.05
Like a number of Good Food recipes, this is a fabulous dish but the timings given are out. How on earth is it that supposedly "tested" recipes are so wrong? Once you've sorted the correct timings out for the salmon and the potatoes, this really is a tasty dish. Even those in our family who aren't keen on salmon love it. I've cooked it five times now and have found the best recipe is to cook the salmon for 25 mins once added and part cook the potatoes before adding them 10 minutes before the end.
thecherub's picture
thecherub
2nd Mar, 2011
4.05
We really liked this. Was worried about the amount of Paprika but turned out lovely in the end. I par-boiled the spuds first and cut each into 3, not half. Will definately make again. Makes for a good week day meal as quick and easy to do. (I forgot to add Thyme - will try it next time!)
kingies
1st Mar, 2011
Tried this for the first time and it is absolutely beautiful and so quick and easy! My husband thought it a winner too! Will definitely be doing this again.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?