Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil

Meanwhile, finely dice 1 small onion and roughly chop 4 cloves garlic

Add the diced onion & chopped garlic into the stock pot with the hot olive oil, mix together continuously, after 3 to 4 minutes and the onion is translucent, add in ½ cup tomato sauce, mix together and simmer

Meanwhile, cut 2 potatoes (peeled, washed & patted dry) into small pieces that are ½ inch (1.25 cm) thick

After simmering the tomato sauce for 3 minutes and it has slightly thickened up, add in the chopped potatoes, ½ tsp dried thyme and season generously with sea salt & black pepper, mix together, then add in 3 cups cold water, ¼ tsp saffron threads and 1 bay leaf, turn up the heat to a high heat and give it a quick mix

Once the water comes to a boil, place a lid on the stock pot and lower to a low-medium heat

Meanwhile, get the salmon ready, cut the skinless salmon into 1 inch x 1 inch (2.50 x 2.50 cm) cubes, then season with sea salt & black pepper

After 20 to 25 minutes and the potatoes are fully cooked through, add the salmon pieces into the stock pot, gently mix together and place the lid back on the stock pot, after 3 to 4 minutes remove from the heat

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