Step 1/6: Prepare All Ingredients

Elements needed: Salmon, potatoes, onion, bell pepper, garlic, tomatoes

Utensils: Cutting board, sharp knife, vegetable peeler, grater

Instructions:

• Cut the salmon into uniform cubes of 3-4cm (1.2-1.6 inches)

• Remove any remaining bones with tweezers

• Pat dry with paper towels and set aside in refrigerator

• Peel the potatoes and cut into regular pieces of 3-4cm (1.2-1.6 inches)

• Keep in cold water to prevent browning

• Peel and finely dice the onion

• Dice the red bell pepper, removing seeds and white membranes

• Peel and finely chop the 3 garlic cloves

• Grate the tomatoes using the large holes of a grater, discarding skins or have crushed tomatoes ready if using canned

Step 2/6: Make the Base Sofrito

Elements needed: Olive oil, onion, garlic, bell pepper, bay leaves, tomatoes, tomato paste, chili pepper

Utensils: Wide saucepan, wooden spoon

Instructions:

• Heat 3 tablespoons olive oil in wide saucepan over medium heat

• Add chopped onion, garlic, red bell pepper, and 2 bay leaves

• Sauté 5-7 minutes, stirring occasionally

• Onion should become translucent but not browned

• Add grated tomatoes, tomato paste, and whole chili pepper

• Stir well to combine

• Cook together 10 minutes over medium-low heat

• Stir occasionally to prevent sticking

• The mixture should reduce and darken slightly

Step 3/6: Blend the Sofrito

Elements needed: Cooked sofrito

Utensils: Immersion blender, spoon

Instructions:

• Remove the 2 bay leaves and set aside

• Using immersion blender directly in the pot, blend sofrito until completely smooth

• No chunks should remain

• The texture should be like a thick sauce

• Return the bay leaves to the pot

Step 4/6: Cook the Base with Wine and Potatoes

Elements needed: Blended sofrito, white wine, potatoes

Utensils: Saucepan, wooden spoon

Instructions:

• Place saucepan with sofrito over high heat

• Add 150ml white wine

• Let reduce 2-3 minutes so alcohol evaporates

• You'll smell when the sharp alcohol scent dissipates

• Drain potatoes and add to the pot

• Stir well so potatoes absorb the sofrito and coat evenly

• Cook 2-3 minutes, stirring to integrate flavors

Step 5/6: Finish Cooking the Stew

Elements needed: Water or fish stock, salt, turmeric, paprika

Utensils: Saucepan, wooden spoon, ladle

Instructions:

• Add 750ml water or fish stock to the pot

• Add salt to taste (start with 1 teaspoon, adjust later)

• Bring to boil over high heat

• Once boiling, reduce to medium-low heat for gentle simmer

• Cook 20-25 minutes until potatoes are tender

• After 10-12 minutes (halfway through), add turmeric and paprika

• Stir gently to distribute spices without breaking potatoes

• Test potatoes with fork—they should be tender but hold their shape

• Taste and adjust salt if necessary

• The liquid should have reduced and thickened slightly

Step 6/6: Add Salmon and Final Rest

Elements needed: Salmon cubes, fresh parsley

Utensils: Spoon, serving plates or casseroles

Instructions:

• When potatoes are tender, gently add salmon cubes to the pot

• Stir very gently to integrate fish without breaking it

• Nestle salmon pieces among the potatoes

• Cook over low heat for exactly 5 minutes

• Salmon should just begin to turn opaque

• Cover the saucepan completely and turn off heat

• Let rest 2-3 minutes

• Residual heat will finish cooking salmon to perfect doneness

• Remove bay leaves and chili pepper before serving

• Ladle into deep plates or individual casseroles

• Garnish with chopped fresh parsley

• Serve immediately with rustic bread for dipping