Spain on a Fork > All Recipes > Main Dishes > A Simple & Hearty Stew to Warm your Soul | Spanish Salmon & Potato Stew
All Recipes, Main Dishes / January 24, 2022

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.

Spanish Salmon & Potato Stew
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.

Spanish Salmon & Potato Stew
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.

Spanish Salmon & Potato Stew

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.

Spanish Salmon & Potato Stew

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Spanish Salmon & Potato Stew

Spanish Salmon & Potato Stew
5 from 4 votes

Spanish Salmon & Potato Stew

Course Main Course
Cuisine Spanish
Prep Time 5 minutes
Cook Time 35 minutes
Servings 2
Calories 603 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  1. Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil

  2. Meanwhile, finely dice 1 small onion and roughly chop 4 cloves garlic

  3. 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

  4. Meanwhile, cut 2 potatoes (peeled, washed & patted dry) into small pieces that are 1/2 inch (1.25 cm) thick

  5. 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

  6. Once the water comes to a boil, place a lid on the stock pot and lower to a low-medium heat

  7. 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

  8. 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

  9. Transfer the stew into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this recipe

Nutrition Facts
Spanish Salmon & Potato Stew
Amount Per Serving
Calories 603 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g25%
Polyunsaturated Fat 7g
Monounsaturated Fat 15g
Cholesterol 117mg39%
Sodium 446mg19%
Potassium 2067mg59%
Carbohydrates 40g13%
Fiber 6g25%
Sugar 6g7%
Protein 47g94%
Vitamin A 368IU7%
Vitamin C 44mg53%
Calcium 93mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Seiji

    5 stars
    This has become my seafood stew go-to. At first I made it exactly as spec. Later, I substituted different kinds of seafood. It has become much like a chioppino. But much simpler and faster. Thank you!!

    16 . Nov . 2023
    • Spain on a Fork

      Happy to hear that! Thanks for the comment 🙂 Much love

      16 . Nov . 2023
  2. Jim Grove

    Just tried this recipe. It is absolutely delicious. I added fresh green beans as well. Looking forward to trying many more of your other wonderful recipes.

    04 . Nov . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      05 . Nov . 2023
  3. Marsha White

    Salmon is still frozen, can I add it?

    17 . Sep . 2023
    • Spain on a Fork

      I would recommend you thaw it out and pat dry with paper towels, otherwise the liquid from the frozen salmon can make the stew taste watered down 🙂 Much love

      18 . Sep . 2023
  4. Jose Ramos

    5 stars
    Another amazing recipe from Albert. Made it tonight and we all LOVED it. So easy to make too!

    24 . Aug . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      25 . Aug . 2023
  5. Natalie

    This sounds wonderful. Do you think canned salmon would work?

    27 . Jun . 2023
    • Spain on a Fork

      Absolutely! Just add it into the stew towards the end 🙂 Much love

      27 . Jun . 2023
  6. Amar

    5 stars
    Apologies, just having had a re-read of the recipe and you do add grated tomato! Salut -delicious!

    04 . Feb . 2023
    • Spain on a Fork

      No worries! Much love 🙂

      04 . Feb . 2023
  7. Amar

    5 stars
    Tried this the other day and it was delicious! Do you think grated tomatoes instead of tomato sauce could work in this? Your recipes are inspiring and tasty – keep up the good work Albert!

    04 . Feb . 2023
    • Spain on a Fork

      Yes, grated tomatoes will work! Much love 🙂

      04 . Feb . 2023
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