Tuesday 6 December 2022


Saving myself a little for all the indulgent dining coming up for Christmas but still craving comforting, warming dishes I have been doing a lot of online recipe hunting for all kinds of wholesome stews and this one hits the spot! Not a salad but also not stodgy and full of the good stuff!

Indeed, this fresh (I adore the Persillade dressing that is drizzled on top of the final stew - a  mixture of parsley, garlic, herbs and oil), veg packed stew with salmon, leeks, peas, potatoes and a little cream is healthy with a touch of indulgence and a proper delight to eat! Plus it is quite literally a one pot dinner wonder! 

A new favourite for a winter's day supper.


  • 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 dijon mustard
  • 2 sustainable salmon fillets
  • 150g fresh or frozen peas

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

  • 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.
  • 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.
  • Stir in the stock, then bring back to the boil, cover and simmer gently for 15-20 minutes until the potatoes are just tender.
  • Meanwhile, combine all the persillade ingredients in a bowl, seasoning to taste. 
  • Set aside until ready to serve.
  • 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.
  • Divide the stew between shallow bowls, then spoon over a little of the persillade sauce.

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