Description
Salmon Marmitako is a comforting Spanish-style salmon stew featuring a rich blend of sautéed vegetables, smooth tomato sauce, tender potatoes, and fresh rosemary. This heartwarming dish is perfect for cozy dinners and highlights a classic Basque preparation with fresh, wholesome ingredients.
Ingredients
Scale
Vegetables and Aromatics
- 1 Onion
- 4 cloves Garlic
- 1 Carrot
- Assorted Color Bell Peppers, to taste
- 3 Tomatoes
- 1.2 kilograms Potato
- 2 sprigs Fresh Rosemary
Protein
- 400 grams Salmon
Others
- Olive Oil, as needed
- Water, to taste
- Salt, to taste
Instructions
- Sauté Aromatics: In a large pan, heat enough olive oil to cover the bottom. Season lightly with salt. Add the chopped onion and minced garlic cloves. Cook over medium heat until the onion becomes translucent and fragrant.
- Add Vegetables: Incorporate the diced carrot and assorted bell peppers into the pan. Continue cooking until the vegetables are almost fully softened, stirring occasionally to prevent sticking.
- Simmer Tomatoes and Blend: Add the diced tomatoes and a large cup of water to the pan. Let the mixture cook slowly for 10–15 minutes until all vegetables become soft. Then, use a stick blender to puree the contents until a smooth sauce forms.
- Cook Potatoes with Rosemary: Peel, clean, and dice the potatoes. Add them to the pan along with fresh rosemary leaves. Stir to combine, then add enough water to cover the potatoes. Simmer gently until the potatoes are tender and fully cooked.
- Add Salmon: About 10 minutes before the potatoes finish cooking, add chunks of salmon to the pan. Allow the salmon to cook through gently with the stew, ensuring it stays tender and moist.
- Rest and Serve: Once cooking is complete, turn off the heat and let the stew rest for 10 minutes. This allows flavors to meld beautifully. Serve warm and enjoy your hearty salmon marmitako.
Notes
- Adjust the amount of water depending on your desired stew thickness.
- Fresh rosemary adds a distinctive aroma; if unavailable, substitute with thyme or bay leaves.
- Use skinless salmon chunks for easier eating, or leave skin on for extra flavor.
- The stick blender step helps create a velvety base; you can skip blending for a chunkier stew texture.
- Season with additional salt or pepper to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Basque, Spanish
Keywords: Salmon stew, Marmitako, Basque salmon, Spanish seafood stew, healthy fish stew, potato stew with salmon, easy stovetop stew
