Salmon & Spring Vegetable Stew

This creamy fish stew is perfect to enjoy alfresco in the first of the Spring sunshine. The addition of the persillade will really cut through the richness of the dish with its amazing parsley, lemon and garlic flavours.


2 tbsp olive oil
1 onion, finely chopped
1 leek, trimmed and thinly sliced
2 tsp chopped fresh thyme leaves
500g new potatoes, halved if large
100ml dry white wine
250ml fish, vegetable or chicken stock
100ml single cream
1 tsp Dijon mustard
4 x 150g sustainable salmon fillets
150g fresh or frozen peas

For the persillade

Finely grated zest 1 lemon
1 tbsp lemon juice
1 garlic clove, crushed
30g fresh flatleaf parsley, chopped
3 tbsp extra-virgin olive oil


1. To make the stew, heat the oil in a deep frying pan (one with lid) or a shallow saucepan. Gently fry the onion, leek and thyme with a pinch of salt and pepper over a medium heat for 6-8 minutes until starting to soften.

2. Add the new potatoes, stirring well, then pour in the wine. Bring up to the boil and cook for 2-3 minutes until the wine has reduced.

3. Stir in the stock and bring back to the boil. Cover and simmer gently for 15-20 minutes until the potatoes are just tender.

4. While your stew simmers, combine all the persillade ingredients in a bowl, seasoning to taste. Set aside until ready to serve.

5. Combine the cream and mustard, then stir into the pan.

6. Arrange the salmon fillets in the pan, pressing them down gently between the vegetables. Cover and simmer for a further 5 minutes.

7. Remove the lid, add the peas and cook, uncovered, for a final 2-3 minutes until the peas are heated through. Adjust the seasonings to taste.

8. Divide the stew into bowl and then spoon over a little of the persillade sauce to serve.