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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janetnick
27th Jan, 2011
2.05
Be warned this is very spicy and we really like hot food. Have had to add a tin of cannellini beans to tone it down. I guess it depends on the brand of smoked paprika you use.
cheddaredna
27th Jan, 2011
3.05
Really enjoyed this healthy dish. My Spanish friend told me that her Mum always makes this with tuna instead of salmon so I'll be giving that a go next time!
natalierachel
26th Jan, 2011
4.05
I par boiled my potatoes first and only used 1 tsp of smoked paprika. Had it with crusty bread. Very tasty.
clairesherwin
25th Jan, 2011
5.05
Very nice recipe but for me the pototoes took far longer to cook than the advised time.
harmansuel
24th Jan, 2011
Made this tonight and was really nice and filling. Made this without the oil so did not fry the potatoes, onion and peppers. I boiled the potatoes in water until just soft and mixed them into the onions and peppers when they were a little soft. I follewed the recipe and then added frozen salmon fillets. This worked really well is full of flavour and cut down on the calorie intake. Will definately make this again this way.
lorens_pin
24th Jan, 2011
5.05
Great recipe, full of flavour! A new way to use salmon, will make again on another occasion!
fionaandailis
24th Jan, 2011
4.05
Really different idea for salmon. Salmon really moist but very hot from paprika. Would use less next time

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