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Spicy salmon stew with shrimp & aioli

Saffron, shrimp, chilli and aioli – this salmon stew bursts with hearty, festive flavours! Make a bigger batch and invite friends over, or enjoy it as a deluxe leftover lunch.

A bowl of spicy salmon stew sitting on a table next to a bun and a glass of white wine.
A bowl of spicy salmon stew sitting on a table next to a bun and a glass of white wine.

Serves: 4
Preparation time: 30 minutes

Ingredients:

Spicy salmon stew with shrimp

  • 375 g SJÖRAPPORT salmon fillet
  • 125 g SJÖRAPPORT peeled shrimps
  • 2 garlic cloves
  • 2 shallots
  • 2 celery stalks
  • 2 carrots
  • 4 large potatoes
  • 1 tbsp tomato puree
  • 1/2 g saffron
  • 1/2 tsp chilli flakes
  • 400 g canned cherry tomatoes
  • 1 l water
  • 1 tbsp lemon juice
  • 100 ml parsley, chopped
  • Oil for frying
  • Bread, extra delicious

Step by step

  1. Thaw the salmon and shrimp.
  2. Finely chop the garlic, shallots and celery. Peel carrots and potatoes and chop them finely, too.
  3. In a heavy-bottomed pan, heat oil and saute onion, garlic, celery, carrot, potato, tomato puree, chilli flakes and saffron for a few minutes until everything is a little soft.
  4. Add the canned cherry tomatoes, water and lemon juice, and season with salt and pepper. Let simmer for about 20 minutes, stirring a few times. Taste and season again if necessary.
  5. Cut the salmon into smaller pieces, turn off the heat and place the salmon and shrimp in the pan as well, and close the lid. Let the stew rest for 5-7 minutes before serving.
  6. Meanwhile, mix the ingredients for the aioli and season with salt.
  7. Top each plate of stew with a dollop of aioli and parsley. Serve it with your favourite baker’s bread, adding the finishing touch to this flavourful dish