Salmon Stew Recipe

Prep salmon and vegetables

Pat salmon chunks dry with paper towels and season lightly with 1/2 tsp salt and 1/2 tsp black pepper. Slice onions, cut peppers into strips, and mince garlic. Measure out spices, stock, tomato paste, and tomatoes.

Sauté aromatics

Heat 1 tablespoon olive oil in a wide, heavy skillet or medium Dutch oven over medium heat. Add sliced onions and a pinch of salt; cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add the peppers and continue to cook until peppers soften, 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build the stew base

Push vegetables to the side and add the remaining 1 tablespoon olive oil. Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Pour in the white wine (if using) and let it reduce for about 1 minute. Add the canned diced tomatoes with their juices, vegetable or fish stock, smoked paprika, dried thyme, and bay leaf. Stir to combine, scrape up any browned bits from the bottom, and bring the mixture to a gentle simmer.

Simmer

Reduce heat to low and simmer the stew base uncovered for 8–10 minutes so flavors meld and liquid slightly reduces. Taste and adjust seasoning with remaining salt and pepper as needed.

Add salmon

Gently nestle salmon chunks into the simmering stew in a single layer if possible. Spoon some sauce over the pieces. Cover partially and simmer very gently for 5–7 minutes, until salmon is opaque and flakes easily (internal temperature ~125–135°F / 52–57°C depending on desired doneness). Avoid overcooking.

Finish

Remove from heat. Stir in lemon juice and chopped parsley. Discard bay leaf. Taste and adjust salt, pepper, or lemon as needed. Keep warm while completing the mashed potatoes.

Cook potatoes

Place cubed potatoes in a medium saucepan and cover with cold water by about 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Drain and mash

Drain potatoes thoroughly and return to the warm pot. Add butter and begin mashing with a potato masher or ricer. Gradually add warm milk or cream (about 100 ml) until you reach a smooth, creamy consistency. Season with 1/2 tsp salt and 1/2 tsp black pepper, taste and adjust as needed.

Plate and serve

Spoon a generous portion of mashed potato onto each plate or shallow bowl. Ladle salmon stew over and around the mash so sauce pools nicely. Garnish with additional chopped parsley and a drizzle of olive oil or a lemon wedge if desired. Serve immediately.