In a large pan add enough Olive Oil (to taste) to cover the bottom and season with a bit of Salt (to taste). Add the Onion (1) and Garlic (4 clove). Once the onion becomes translucent, add in the Carrot (1) and Assorted Color Bell Peppers (to taste).
Once the peppers, carrots and onions are almost fully cooked, add in the Tomato (3) and a large cup of Water (to taste). Let it cook slowly for 10-15 minutes until all the vegetables are nice and soft.
Next, using a stick blender, blend all the contents of the pan until you have a smooth sauce left.
Clean, peel and dice the Potato (1.2 kilogram) and add them to the pan with the sauce. Add in the leaves of Fresh Rosemary (2 sprig) as well. Stir well, then add enough Water (to taste) to cover the potatoes and let it cook slowly until the potatoes are nice and soft.
About 10 minutes before the potatoes are fully cooked, add the Salmon (400 gram) chunks. Once everything is fully cooked turn off the heat and let the stew rest for 10 minutes.
Once rested, serve and enjoy!