A Simple & Hearty Stew to Warm your Soul | Spanish Salmon & Potato Stew
With winter in full force, there´s nothing better than a dish that will warm your soul. This Spanish Salmon & Potato Stew is just that. It´s packed with flavors, super easy to make and it´s going to fill your body with so much goodness.
To make this recipe, I used fresh skinless salmon. But you can also use frozen salmon that´s been thawed out. I also used new potatoes. You want to use waxy potatoes here, such as new potatoes, yukon gold or even red potatoes. As they hold their shape and won´t fall apart while cooking.
For the tomato sauce, I finely grated 2 tomatoes. But you can also used canned tomato sauce or even passata as a substitute. I also added a dash of saffron and some dried thyme. This is what really flavors the stew and takes it to the next level.
TIPS & TRICKS to Make this Recipe: Once you add the salmon into the stock pot, place a lid and cook for 3 to 4 minutes. This is enough time for the salmon to cook through. You don´t want to over cook the salmon. Otherwise it gets a tough texture to it.
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Watch the Video Below on How to Make this Spanish Salmon & Potato Stew
Spanish Salmon & Potato Stew
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 4 cloves garlic
- 1/2 cup tomato sauce 115 grams
- 2 medium sized potatoes
- 1/2 tsp dried thyme .50 grams
- 3 cups cold water 710 ml
- 1/4 tsp saffron threads .17 grams
- 1 bay leaf
- 15 oz fresh skinless salmon 450 grams
- handful finely chopped fresh parsley
- pinch sea salt
- dash black pepper
Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, finely dice 1 small onion and roughly chop 4 cloves garlic
Add the diced onion & chopped garlic into the stock pot with the hot olive oil, mix together continuously, after 3 to 4 minutes and the onion is translucent, add in 1/2 cup tomato sauce, mix together and simmer
Meanwhile, cut 2 potatoes (peeled, washed & patted dry) into small pieces that are 1/2 inch (1.25 cm) thick
After simmering the tomato sauce for 3 minutes and it has slightly thickened up, add in the chopped potatoes, 1/2 tsp dried thyme and season generously with sea salt & black pepper, mix together, then add in 3 cups cold water, 1/4 tsp saffron threads and 1 bay leaf, turn up the heat to a high heat and give it a quick mix
Once the water comes to a boil, place a lid on the stock pot and lower to a low-medium heat
Meanwhile, get the salmon ready, cut the skinless salmon into 1 inch x 1 inch (2.50 x 2.50 cm) cubes, then season with sea salt & black pepper
After 20 to 25 minutes and the potatoes are fully cooked through, add the salmon pieces into the stock pot, gently mix together and place the lid back on the stock pot, after 3 to 4 minutes remove from the heat
Transfer the stew into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!
Get the Saffron Threads I used to make this recipe
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