Warm up this season with this flavor-packed and slightly spicy Salmon Stew that's all done in under 30 minutes. With common ingredients and a straightforward cooking process, this will quickly become your go-to fish dish.
I love a good fish stew or fish soup, and any time I see a bouillabaisse on the menu you can be sure I'm going to order it. But since creating this recipe, I don't need to go out to enjoy a flavorful stew. Instead, I just make this simple salmon version at home.
Why You Will Love This Recipe
- It's quick and all done in just 30 minutes
- It's easy with a straightforward process
- Lots of flavor from fish stock, saffron and thyme
- A little spicy kick from the chili flakes - feel free to skip them to make it milder
- Lots of salmon and shrimp for a filling meal
- Enough veggies for a complete meal - but also delicious served with a side of rice
What You Need to Make It
Ingredient notes & substitutions
- Shrimp: I buy peeled shrimp because it's easy, you can also get the kind with the shell on.
- Fish bouillon cubes: Swap for homemade fish stock if you have it.
- Salmon: Can be swapped for other fish. If using frozen salmon, you just need to thaw it enough to cut it, and add an extra minute to the simmer.
- Chili flakes: Can be omitted if you don't want it spicy.
- Saffron: Reduce amount to make it cheaper.
- Olive oil: Can be swapped for a neutral cooking oil, or butter.
- Cream: I used heavy cream, lighter creams such as half and half work as well. You can also use milk, but it won't be as creamy.
How to Make It
- Add olive oil, garlic, leeks, saffron and chili flakes to a pan over medium heat
- Sauté 1 minute
- Add bell pepper and zucchini and sauté 2-3 minutes
- Add tomato paste and sauté 1 minute
- Mix in fish stock and cream and simmer 10 minutes
- Add salmon and cook until done
- Add shrimp, cherry tomatoes and thyme
- When shrimp is heated through, it's done
- For even more flavor - simmer longer before adding the salmon
- If you're in a hurry, you can skip the simmer before adding the salmon, but it won't be as flavorful
- Don't overcook the salmon - simmer until just cooked through
- Don't overcook the shrimp - you just want them to heat up
- Adjust the level of spiciness by using more or less chili flakes. You can even omit them completely for a mild version.
- Taste test before adding salt
Storing, Freezing & Reheating
Storing: Store leftovers in the fridge in an air tight container for up to 4 days.
Freezing: This dish freezes really well. Freeze in air tight containers for up to 3 months.
Reheating: Reheat leftovers in the microwave in 1 minute increments, or stove top over medium heat. If reheating from frozen, it's best to thaw in the fridge overnight before reheating.
More Quick & Easy Salmon Recipes
More Quick & Easy Soups & Stews
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Salmon StewPrint Rate
- 1 tablespoon olive oil or neutral cooking oil / butter
- 2 garlic cloves minced
- 2 cups chopped leek 2 cups = 1 small leek
- ¾ teaspoon ground saffron or less, for a cheaper version
- 1 teaspoon chili flakes adjust amount depending on how spicy you like it
- 2 red bell peppers chopped
- 2 cups zucchini cut in half-moons ½ inch (2 cm) thick, 2 cups = 1 zucchini
- 2 tablespoon tomato paste
- 2 fish bouillon cubes or homemade fish stock in same amount as water, and skip the hot water
- 3 cups hot water
- 2 cups heavy cream or half and half, light cream, or milk
- 1 lb salmon filet or other fish, without skin, cut in 1 inch (2 cm) pieces
- 1.5 cups cherry tomatoes cut in half
- ¼ lb peeled shrimp peeled, ¼ lb peeled = slightly less than ½ lb with shell
- 1 tablespoon dried thyme or fresh thyme leaves
- 1 teaspoon salt according to taste
- 1 teaspoon ground black pepper according to taste
- Heat olive oil over medium heat in a pot or skillet large enough to hold all of the stew.1 tablespoon olive oil
- Add minced garlic, leek, saffron and chili flakes and sauté 1 minute.2 garlic cloves, 2 cups chopped leek, ¾ teaspoon ground saffron, 1 teaspoon chili flakes
- Add bell pepper and zucchini and sauté 2-3 minutes.2 cups zucchini, 2 red bell peppers
- Add tomato paste and sauté 1 minute.2 tablespoon tomato paste
- Crumble in the fish bouillon cubes, then add water and cream and mix well. Simmer 10 minutes or more.2 fish bouillon cubes, 2 cups heavy cream, 3 cups hot water
- Add salmon and simmer 5 minutes until cooked through.1 lb salmon filet
- Add shrimp, cherry tomatoes and thyme and simmer 1 minute until shrimp has heated up.1.5 cups cherry tomatoes, ¼ lb peeled shrimp, 1 tablespoon dried thyme
- Taste test and season as needed with salt and pepper, then serve.1 teaspoon salt, 1 teaspoon ground black pepper
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.