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Basque-style salmon stew

Heart-healthy salmon tops this simple one-pot which will help towards your five-a-day

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 414
  • Carbohydrates 29
  • Saturated Fat 4
  • Sugar 11
  • Protein 33
  • Fat 19
  • Fibre 5
  • Salt 0.33

Nutrition per serving

  • Calories 414
  • Carbohydrates 29
  • Saturated Fat 4
  • Sugar 11
  • Protein 33
  • Fat 19
  • Fibre 5
  • Salt 0.33

Ingredients

  • 1 tbsp olive oil
  • 3 mixed peppers, deseeded and sliced
  • 1 large onion, thinly sliced
  • 400g baby potatoes, unpeeled and halved
  • 2 tsp smoked paprika
  • 2 garlic cloves, sliced
  • 2 tsp dried thyme
  • 400g can chopped tomatoes
  • 4 salmon fillets
  • 1 tbsp chopped parsley, to serve (optional)

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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