Spanish Salmon & Vegetable Stew | Packed with Flavors and Easy to Make
This Spanish Salmon & Vegetable Stew, known as Marmitako de Salmon, is possibly one of the best salmon dishes that hail from Spain, but more specifically, El País Vasco in the north of the country. We´re talking layers of amazing flavors, seriously easy to make and done in about 40 minutes.
For this recipe I used fresh salmon fillets, but you can also use frozen salmon here. Just make sure to fully thaw out beforehand. If salmon is not your thing, you can substitute for any other type of firm fish, such as: Cod, Tuna or even Halibut.
Important to use potatoes that are a bit more waxy than starchy to make this recipe. As they hold their shape better when cooked in stews. I used new potatoes, but you can also use yukon gold, golden delight or even red potatoes.
TIPS & TRICKS to Make this Recipe: You can serve this stew warm or even at room temperature. It will hold for up to 3 to 4 days in the fridge in an air-tight container. If you can´t find fish broth in your area, you can also use vegetable broth, chicken broth or even water.
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Watch the Video Below on How to Make this Spanish Salmon & Vegetable Stew
Spanish Salmon & Vegetable Stew | Marmitako de Salmon
- 3 tbsp extra virgin olive oil 45 ml
- 1 onion
- 4 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1 tsp dried thyme 1 gram
- 2 tomatoes (finely grated)
- 2 potatoes (medium in size)
- 1/2 cup white wine 120 ml
- 2 1/2 cups fish broth 600 ml
- 2 salmon fillets 8 oz / 250 grams each
- pinch sea salt
- dash black pepper
- handful fresh parsley
Finely chop the onion, roughly chop the garlic and finely chop the bell peppers
Heat a stock pot with a medium heat and add in the olive oil
Once the oil is hot add in the chopped vegetables, mix continuously with the olive oil, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika and thyme, quickly mix together, then add in the grated tomato, mix together and then simmer without mixing
In the meantime, cut the potatoes (peeled) into 1 inch (2.50 cm) bite-sized pieces
Once the grated tomato has slightly thickened, about 4 minutes, add in the chopped potatoes, the white wine and season with sea salt & black pepper, mix together and then simmer without mixing
After 3 minutes and the alcohol has cooked off in the wine, add in the broth, raise to a high heat and bring to a boil, then place a lid on the pan and lower to a low-medium heat
Meanwhile, pat the salmon fillets dry with paper towels, then season with sea salt & black pepper and cut each fillet into 1 inch (2.50 cm) bite-sized pieces
After simmering the stew for 20 to 25 minutes and the potatoes are just cooked through, add in the chunks of salmon, gently mix together, then place the lid back on the pan and simmer for 3 to 5 minutes or until the salmon is cooked, then remove from the heat
Transfer into shallow bowls and sprinkle with chopped fresh parsley, enjoy!
Get the Spanish Paprika I used to make this recipe
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