Salmon paprika stew
This salmon paprika stew is an ideal midweek meal. It’s easy to make, yummy and healthy. It only requires one pot, so there isn’t much washing-up to do afterwards. Serve it with salad or gherkins. You can use frozen fish for this recipe, straight from the freezer.
Ingredients
Method
- Skin the fish, then cut them into chunks. Set aside.
- Cut the potatoes into bite-sized pieces, the leek into thin slices.
- Chop the garlic, tomato and carrot.
- Heat the oil in a casserole dish, then gently fry the leek until soft.
- Add the garlic and stir for another minute, then add the potatoes and carrots.
- Stir in the cumin powder and paprika. Add the tomatoes, then enough water to cover the vegetables. Add the stock pot and bay leaf, then bring to the boil.
- Cover the pot with a lid, turn down the heat and cook for 20-25 minutes until the potatoes are tender.
- Scatter the green beans over the stew, then lay the salmon pieces on top. Season with ground pepper and dust with paprika (or cayenne if you’d prefer it a bit spicy).
- Put the lid on, turn up the heat and steam for about 5-8 minutes, depending on the thickness of the fish. Don’t overcook the fish!
- Serve warm.