Basque-Style Salmon Stew

• olive oil↗1 tbsp
• mixed bell pepper↗3

  seedless, sliced into strips

• large onion↗1

  thinly sliced

• young potatoes↗400 g

  unpeeled, halved

• smoked paprika↗2 tsp
• garlic cloves↗2

  chopped

• dried thyme↗2 tsp
• canned crushed tomatoes↗400 g
• salmon fillet↗4
• chopped parsley↗1 tbsp

  for garnish (optional)

Step-by-step instructions

1. 1

   Heat the olive oil in a large skillet, add the mixed bell peppers, onion, and young potatoes. Sauté, stirring regularly, for 5–8 minutes until golden.

2. 2

   Add the smoked paprika, chopped garlic, dried thyme, and canned crushed tomatoes. Bring to a boil, stir, cover, reduce heat and simmer for 12 minutes. If the sauce becomes too thick, add a splash of water or broth.

3. 3

   Season the stew to taste, place the salmon fillets skin-side down, cover and simmer for another 8 minutes until the fish is cooked through.

4. 4

   If desired, sprinkle with chopped parsley and serve immediately.