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Spanish Salmon Stew with Chorizo and Smoked Paprika
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Course Main Course
Cuisine Spanish
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 8 ounces chorizo sausage, sliced
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 teaspoons smoked paprika
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups fish stock
  • 1 pound salmon fillet, cut into 1-inch pieces
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chorizo slices and cook until they release their fat and turn lightly browned.
  • Add the diced onion, minced garlic, and red bell pepper to the pot. Stir and cook until the vegetables soften.
  • Sprinkle in the smoked paprika and stir for 30 seconds to release its aroma.
  • Pour in the diced tomatoes with their juices and the fish stock. Bring the mixture to a simmer.
  • Gently add the salmon pieces to the simmering broth. Cook for 5 to 7 minutes until the salmon flakes easily.
  • Taste and adjust with salt and black pepper if needed. Remove from heat and scatter the chopped parsley over the top before serving.

Notes

Add the salmon only after the broth reaches a simmer so the pieces stay intact and do not overcook. The chorizo often supplies enough salt, so check the seasoning at the end rather than adding it early. Leftovers reheat well the next day on low heat with a splash of water to loosen the broth.
Course: Main Course
Cuisine: Spanish
Equipment: Large Pot, Cutting Board, Knife