Can I make Spanish Salmon Stew ahead of time?

Yes, Spanish Salmon Stew can be made up to 2 days ahead. Store it in the fridge and reheat gently over low heat before serving.

Can I use frozen salmon or shrimp?

Yes, frozen salmon or shrimp work well. Just thaw completely and pat dry before cooking to maintain the stew’s texture and flavor.

What can I use instead of saffron?

If saffron isn’t available, substitute with a pinch of turmeric or smoked paprika for a similar color and mild flavor.

How do I thicken the stew if it’s too watery?

To thicken the stew, simmer uncovered for a few minutes or mash some of the potatoes into the broth for natural thickening.

What’s the best way to serve Spanish Salmon Stew?

Serve Spanish Salmon Stew hot with a drizzle of olive oil, fresh parsley, and crusty bread for dipping.

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Spanish Salmon Stew

Spanish Salmon Stew

Name: Spanish Salmon Stew
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: Extra Virgin Olive Oil; 200g large raw shrimp, shelled and deveined; 4 sliced salmon pieces (approximately 500g / 17oz.); 2 large potatoes, peeled and cut into half rounds 0.5cm thick; 1 liter fish broth (low-sodium or homemade); 3 Roma tomatoes, grated and skin removed; 2 tbsp tomato paste; 1 onion, finely diced; 3 garlic cloves, minced; 1 bay leaf; 1 tsp sweet paprika; Pinch of saffron threads (around 10 threads); Salt and pepper to taste

Written By: Byron | November 2, 2025

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Spanish Salmon Stew is a hearty one-pot seafood dish with salmon, shrimp, paprika, and saffron.

Warm, comforting, and bursting with Mediterranean flavor — this Spanish Salmon Stew recipe is your new weeknight favorite. Made in one pot and ready in 30 minutes, it’s a simple yet elegant dish that combines tender salmon pieces, juicy shrimp, and fork-tender potatoes simmered in a rich tomato and saffron broth. The sweet Spanish paprika adds a signature depth of flavor that makes this stew irresistibly good.

Perfect for busy evenings or relaxed weekend dinners, this Spanish Salmon Stew brings the vibrant taste of Spain straight to your kitchen — no fancy skills required. Just a few wholesome ingredients, one pot, and a splash of olive oil are all you need to create a hearty, healthy seafood stew that everyone will love.

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Serving:

Main for 4

Ready in:

30 minutes

Skill level:

Easy

Serve with:

Fresh bread

How to Make Spanish Salmon Stew

Ingredients

Extra Virgin Olive Oil
200g large raw shrimp, shelled and deveined
4 sliced Salmon pieces (approximately 500g / 17oz.)
2 large Potatoes, peeled and cut into half rounds 0.5cm 1/8th inch thick
1 liter Fish broth (low-sodium or homemade)
3 Roma Tomatoes, grated and skin removed
2 Tbsp tomato paste
1 onion, diced fine
3 Garlic cloves, minced
1 Bay leaf
1 Tsp sweet paprika
Pinch of Saffron threads (around 10 threads)
Salt and pepper to taste

Equipment

herbs and spices used when making spanish Salmon stew

Instructions

Add a splash of olive oil to the pan and fry the shrimp for 2-3 minutes per side. Remove shrimp from the pan and set aside for use later.
Saute onion in a splash of olive oil for 5 mins then add the garlic and saute for 1 minute or until fragrant.
Add the grated tomato, tomato paste, and paprika and stir through.
Season to taste with salt and pepper, add the fish broth, bay leaf, saffron threads, and the potatoes and simmer for 8 minutes.
Add the salmon fillets and cook for another 10 minutes, then add the cooked shrimp to warm them up in the remaining heat. The salmon should be cooked and start to flake easily and the potatoes should be fork tender.
To serve, spoon into bowls and top with cooked shrimp and a dusting of sweet Spanish paprika. Serve alongside some fresh crusty bread.

Serving notes: Salmon cut into rounds has bones so be careful or remove the bones before serving. Alternatively, use bone-free salmon fillets.

Cooking Tips for the Perfect Spanish Salmon Stew

Use fresh seafood when possible: Fresh salmon and shrimp will give your stew the best flavor and texture. If using frozen, thaw completely and pat dry before cooking.
Don’t overcook the salmon: Add the salmon towards the end of cooking — it only needs about 8–10 minutes to become tender and flaky.
Bloom the spices: Gently fry the paprika, saffron, and tomato paste before adding broth to release their full aroma and depth.
Simmer gently: Keep the heat low once you add the salmon to prevent it from breaking apart.
Adjust the broth consistency: For a thicker stew, simmer uncovered for a few extra minutes; for a lighter broth, add a splash more fish stock or water.
Add shrimp last: The shrimp only need a quick warm-through at the end to stay juicy and perfectly cooked.

Serving Suggestions

Pair with crusty bread: A warm loaf of rustic or sourdough bread is perfect for soaking up the rich saffron-tomato broth.
Add a side of Spanish rice: For a heartier meal, serve your stew with fluffy rice or a simple saffron rice pilaf.
Garnish with fresh herbs: A sprinkle of parsley or chives adds a bright, fresh contrast to the rich seafood flavors.
Wine pairing: Enjoy with a chilled glass of Albariño, Verdejo, or a light Rioja rosé — all classic Spanish wines that complement seafood beautifully.
Make it a tapas-style meal: Serve smaller portions alongside other Spanish favorites like patatas bravas, pan con tomate, or a crisp green salad.

More Warming Spanish Recipe Ideas

To complement your Creamy Shrimp Soup with Spinach and Chickpeas, here are some classic Spanish dishes also worth trying.

Tortilla de patatas (Spanish omelette) — a staple and crowd-pleaser
Paella valenciana — iconic rice dish from your region
Fabada asturiana — hearty bean stew from Asturias
Sopa de ajo (sopa castellana) — flavorful garlic-bread soup, especially comforting in colder months
Bacalao al ajoarriero — cod in a garlic-tomato sauce, common in northern Spain

Romesco de Peix

Catalan Fish Stew | 30-Min recipe

Oven Baked Fish Casserole

with homemade romesco sauce

Spanish seafood pie sits in an earthenware dish

Spanish Fish & Seafood Pie

Ready in 1 hour

A serving of Spanish salmon stew with a shrimp on top

Wine pairing suggestions

Albariño (Rías Baixas, Galicia)
A crisp, citrus-forward Albariño is a perfect match for this Spanish Salmon Stew. Its bright acidity cuts through the richness of the salmon and shrimp while complementing the tomato and saffron broth. Look for labels from Rías Baixas for that signature minerality and freshness.
Verdejo (Rueda, Castilla y León)
For a slightly fuller white wine, Verdejo offers notes of melon, herbs, and fennel that echo the savory, aromatic profile of the stew. It’s smooth, elegant, and a great all-rounder with seafood dishes.
Godello (Valdeorras or Bierzo)
If you prefer something more complex, Godello brings a beautiful balance of body and acidity with subtle stone fruit and floral notes — ideal for the saffron and paprika in the stew.
Rosado (Rioja or Navarra)
A dry Spanish rosé offers a refreshing balance between the richness of the salmon and the sweetness of the tomatoes. Look for a Rioja Rosado with Grenache or Tempranillo for a fruity yet crisp pairing.
Light-bodied Red – Mencía (Bierzo) For red wine lovers, Mencía is an excellent option. It’s light and aromatic with hints of red berries and spice, pairing beautifully with the smoky undertones of paprika without overpowering the seafood.

Discover more about the best wines in Spain with our complete Guide to Spanish Wine: Types, Tasting Notes, Food Pairings

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Nutrition Facts – Spanish Salmon Stew (per serving)

Nutrient	Amount per Serving	% Daily Value (DV)
Calories	390 kcal	20%
Total Fat	17 g	22%
Saturated Fat	3 g	15%
Cholesterol	145 mg	48%
Sodium	620 mg	27%
Total Carbohydrates	22 g	8%
Dietary Fiber	4 g	14%
Total Sugars	5 g	—
Protein	38 g	76%
Vitamin A	950 IU	19%
Vitamin C	16 mg	18%
Calcium	80 mg	6%
Iron	2.4 mg	13%
Potassium	950 mg	20%

💡 Notes

Nutrition values are estimates and may vary based on the type of broth, olive oil quantity, and portion size.
This recipe is high in protein and omega-3 fatty acids, making it both heart-healthy and satisfying.
To reduce sodium, choose low-sodium fish broth and season lightly.