Salmon marmitako

Ingredients

1 kg salmon loins
skinless and boneless
1 L Aneto Naturally Seasoned & Seafood Broth (look for “Fumet” on the packaging)
6 medium potatoes
3 garlic cloves
½ cup of white wine
1 onion
3 small chilli peppers
3 green peppers
Olive oil
1 bay leaf

01.

First, wash the onion, garlic and the green pepper and cut into cubes. Mince the garlic.
02.

Heat a drizzle of olive oil in a medium pot and add the chopped vegetables.
03.

Peel the potatoes and break them. Insert a knife into the potatoes and twist so that they break – rather than being cut – into medium-sized pieces for a stew.
04.

When the sauteed vegetables change color, add the potatoes and stir to combine.
05.

Immediately add the white wine and let cook for 3 minutes until the alcohol evaporates.
06.

Pour in the Aneto Naturally Seasoned Seafood Broth.
07.

Then add the bay leaf and chilies. Let cook on low heat for 15 minutes. Shake the pot by the handles to combine the ingredients. Do not use a spoon, as this will break the potato pieces.
08.

While the other ingredients cook, cut the salmon loins into 4 cm cubes.
09.

After the 15 minutes mentioned in step 7, remove the chilies, taking care not to break them.
10.

Finally, add the salmon and let it cook for 5 minutes.
11.

Add salt to taste and serve. Enjoy!