Finely chop the onion, roughly chop the garlic and finely chop the bell peppers

Heat a stock pot with a medium heat and add in the olive oil

Once the oil is hot add in the chopped vegetables, mix continuously with the olive oil, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika and thyme, quickly mix together, then add in the grated tomato, mix together and then simmer without mixing

In the meantime, cut the potatoes (peeled) into 1 inch (2.50 cm) bite-sized pieces

Once the grated tomato has slightly thickened, about 4 minutes, add in the chopped potatoes, the white wine and season with sea salt & black pepper, mix together and then simmer without mixing

After 3 minutes and the alcohol has cooked off in the wine, add in the broth, raise to a high heat and bring to a boil, then place a lid on the pan and lower to a low-medium heat

Meanwhile, pat the salmon fillets dry with paper towels, then season with sea salt & black pepper and cut each fillet into 1 inch (2.50 cm) bite-sized pieces

After simmering the stew for 20 to 25 minutes and the potatoes are just cooked through, add in the chunks of salmon, gently mix together, then place the lid back on the pan and simmer for 3 to 5 minutes or until the salmon is cooked, then remove from the heat

Transfer into shallow bowls and sprinkle with chopped fresh parsley, enjoy!