Spanish Salmon Stew
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.
Equipment
- Large pot with lid
- Wooden cutting board
- Chef knife
- Cooking Tongs
- Peeler
Ingredients
- Extra Virgin Olive Oil
- 200 g 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
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.Extra Virgin Olive Oil, 200 g large raw shrimp
- Saute onion in a splash of olive oil for 5 mins then add the garlic and saute for 1 minute or until fragrant.1 onion, 3 Garlic cloves
- Add the grated tomato, tomato paste, and paprika and stir through.3 Roma Tomatoes, 2 Tbsp tomato paste, 1 Tsp sweet paprika
- Season to taste with salt and pepper, add the fish broth, bay leaf, saffron, and the potatoes and simmer for 8 minutes.1 liter Fish broth, 1 Bay leaf, Pinch of Saffron threads, Salt and pepper to taste, 2 large Potatoes
- 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.4 sliced Salmon pieces
- To serve, spoon into bowls and top with cooked shrimp and a dusting of sweet Spanish paprika. Serve alongside some fresh crusty bread.
Notes
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.