Make the sofrito and picada and fish stock ahead of time to make this recipe a snap to prepare.
- 6 ServingsServings
- 2 lb fresh salmon fillet
- 8 sprigs fresh parsley
- 2 tbsp olive oil
- 3 tbsp sofrito
- 5 cups fish stock, buy or make your own
- 4 cups canned lentils, drained
- 2 tbsp picada
- 2 pinches salt
Remove the skin from the salmon fillet. To do this, grip the skin at the end nearest to you, then cut between the flesh and the skin, keeping the skin taut. Run your fingers along the fish. Feeling for bones. If you find any, pull them out using tweezers. Cut the flesh into 1-inch cubes. You will need 10 pieces per serving. Pick the parsley leaves fro the stems. Chop it finely. Place a saucepan over medium heat, then pour in the oil and add the sofrito. Cook for 1 minute. Pour in the stock, bring to a boil, and add the lentils. Add the picada and simmer for 10 minutes. Season the salmon with salt and add to the pan. After 1 minute, turn the salmon in the pan, being careful not to break it up, then season to taste with more salt if needed. Sprinkle the chopped parsley into the pan and carefully stir in. Serve the stew in shallow bowls.
- Ask your fish supplier to clean, gut, and skin the fish if you prefer
- This dish is also good with other types of oily fish, such as mackerel.
From The Family Meal: Home Cooking with Ferran Adria (Phaidon Press, 2011)