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.
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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
Expert Tips
- 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
- Air Fryer Salmon Bites10 Minutes
- Pesto Salmon15 Minutes
- Thai Salmon Curry30 Minutes
- Firecracker Salmon45 Minutes
More Quick & Easy Soups & Stews
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Recipe
Salmon Stew
Print RateServings: 4
Calories: 719kcal
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 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
Instructions
- 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
Video
Notes
Serving size: This recipe makes 4 big portions served without rice or other sides. You can stretch it to more servings by adding rice or potatoes.
Save time: If you're in a hurry, you can skip the simmer before adding the salmon, but it won't be as flavorful.
Storing:Â Store leftovers in the fridge in an air tight container for up to 4 days.
Freezing:Â 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.
Nutrition
Calories: 719kcal | Carbohydrates: 21g | Protein: 38g | Fat: 55g | Saturated Fat: 29g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 242mg | Sodium: 1374mg | Potassium: 1499mg | Fiber: 4g | Sugar: 12g | Vitamin A: 5114IU | Vitamin C: 109mg | Calcium: 239mg | Iron: 5mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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Vicki
If using fish sauce (store bought), how much should I use? You don't say in your directions only that it can be substituted for the fish bouillon cubes. I have fish sauce - but not cubes.
Emmeline Kemperyd
Hi Vicki! Do you mean fish stock? If using fish stock, you can use the same amount as the hot water, and skip the hot water and the bouillon cube. I updated the text so this is clear now. Fish sauce would not be a good substitue, it's way too salty and very different! /Emmeline