Marmitako de salmon, Basque salmon and vegetable stew
Spain on a Fork · ♥ 1.1K likes · 27.1K views · 7 min video
Read about fillet in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole onion
- 4 cloves garlic
- 1 whole red bell pepper
- 1 whole green bell pepper
Finely chop the onion, roughly chop the garlic and finely chop the red and green bell peppers.
- 45 ml extra virgin olive oil
Heat the stock pot over medium heat with the extra virgin olive oil. After a couple of minutes add the chopped vegetables and mix continuously so they saute evenly.
- 2½ g sweet smoked Spanish paprika
- 1 g dried thyme
After 3 to 4 minutes, when the vegetables are lightly sauteed, add the smoked paprika and the dried thyme and mix quickly.
- 2 whole tomatoes
Add the grated tomatoes, mix, and simmer a couple of minutes without stirring.
- 120 ml white wine
- sea salt
- freshly cracked black pepper
After about 4 minutes, once the tomato has slightly thickened, add the potatoes and the white wine, season with sea salt and black pepper, mix and simmer without stirring.
- 600 ml fish broth
After three minutes, once the alcohol has cooked off and the wine has reduced by half, add the fish broth.
Cover, lower to a low-medium heat and simmer 20 to 25 minutes, until the potatoes are just cooked through and a toothpick goes in with a little resistance.
- 2 fillets salmon fillets
Pat the salmon fillets completely dry on paper towels, season with sea salt and black pepper and cut into 1 and a half inch pieces.
Add the salmon chunks, mix them in gently, cover and simmer another three to five minutes until cooked through.
- fresh parsley
Take the pot off the heat, transfer to a shallow bowl and sprinkle with chopped fresh parsley.
Serving and tasting