Spicy Salmon Stew Recipes

BASQUE-STYLE SALMON STEW

Steps:

• 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.
• 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.

SPICY FISH STEW

Steps:

• Heat the oil in a large non-stick pan and fry the onions for 8-10 mins until softened and golden. Add the spring onions, garlic, chilli and thyme. Cook, stirring, for 1 min. Pour in the tomatoes and bouillon, then stir in the peppers. Cover and leave to simmer for 15 mins.
• Meanwhile, cook the rice according to pack instructions. Stir in the beans with the coriander and parsley, then leave to cook gently for another 10 mins until the peppers are tender. Add the salmon and lime zest and cook for 4-5 mins until cooked through.
• Ladle half of the stew into two bowls and scatter with the coriander sprigs. Cool the remaining stew, then cover and chill to eat on another night. Gently reheat in a saucepan until bubbling.

EASY 20-MINUTES SALMON STEW

Steps:

• Start by heating the oil in a cast iron skillet. Add in garlic and onion and sauté until fragrant 2-3 minutes. Then add the tomato sauce and coconut milk and quickly stir. Let this simmer for another 2-3 minutes.
• Meanwhile slice the bell pepper and set aside.
• Arrange the salmon pieces in cast iron allowing the broth to surround the salmon.
• Top with bell peppers and season to taste. You can cover the skillet if you like but you don't have to. Most times I don't cover. Cook for 10 minutes then carefully turn the salmon.
• At this point you can add the fresh cilantro and/or parsley and cook for an additional 4-5 minutes or until salmon is cooked through and internal temperature is 145F degrees.
• Serve over white rice.

SPICY CAJUN SEAFOOD STEW

Steps:

• 1. Heat the oil over medium-high heat in a large pot or Dutch oven. Cook the sausage until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the Cajun seasoning, garlic, peppers and onions and continue to cook until the vegetables are softened, 5 minutes. Add the clam juice, tomatoes and 4 cups water, scraping up any browned bits from the bottom of the pot, and increase the heat to bring to a simmer.
• 2. Lower the heat slightly and simmer until the stew is thickened and the flavors are melded, about 30 minutes. Gently stir in the fish and shrimp. Cook, making sure the stew is not bubbling vigorously, stirring once or twice, until the shrimp and fish have just turned opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt and serve over rice.

ONE-PAN SPANISH FISH STEW

Steps:

• In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.
• Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked.
• Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.