• 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, veg or chicken stock (check it’s gluten free if needed)
  • 100ml single cream
  • 1 tsp d 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. For the stew, heat the oil in a deep frying pan (one with lid) or a shallow saucepan, then 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, then bring back to the boil, cover and simmer gently for 15-20 minutes until the potatoes are just tender.
  4. Meanwhile, combine all the persillade ( parsley, lemon and garlic sauce or dressing that cuts through the rich creaminess of the fish stew and is drizzled on top to serve.) ingredients in a bowl, seasoning to taste. Set aside until ready to serve.
  5. Combine the cream and mustard, then stir into the pan. Arrange the salmon fillets in the pan, pressing them down gently between the vegetables. Cover and simmer for a further 5 minutes. 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.
  6. Divide the stew between shallow bowls, then spoon over a little of the persillade sauce.
Salmon and Spring vegetable stew | Vegetable stew, Spring vegetables, Stew