Spanish Salmon & Vegetable Stew

Von Spain on a Fork · 40 Min.

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Zubereitung

1. Finely chop the onion, roughly chop the garlic and finely chop the bell peppers.
2. Heat the olive oil in a stock pot over medium heat. Add the chopped vegetables and stir constantly; after 3 to 4 minutes, when they are lightly sautéed, add the paprika and thyme and stir briefly.
3. Add the grated tomato, stir, then simmer without stirring until it has slightly thickened, about 4 minutes.
4. Meanwhile, peel the potatoes and cut them into 1 inch (2.5 cm) pieces.
5. Add the potatoes, the white wine, a pinch of sea salt and black pepper to the pot. Stir, then simmer without stirring for 3 minutes, until the alcohol has cooked off.
6. Add the fish broth, bring to a high heat until boiling, then cover and lower to a low-medium heat.
7. Meanwhile, pat the salmon fillets dry, season with sea salt and black pepper, and cut each into 1 inch (2.5 cm) pieces.
8. Simmer the stew for 20 to 25 minutes until the potatoes are just cooked through. Add the salmon, stir gently, cover and simmer 3 to 5 minutes until the salmon is cooked. Remove from heat.
9. Spoon into shallow bowls and sprinkle with chopped parsley.

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KnoblauchZwiebelTomatePaprikaKartoffelLachs