Instructions

1. Skin the fish, then cut them into chunks. Set aside.
2. Cut the potatoes into bite-sized pieces, the leek into thin slices.
3. Chop the garlic, tomato and carrot.
4. Heat the oil in a casserole dish, then gently fry the leek until soft.
5. Add the garlic and stir for another minute, then add the potatoes and carrots.
6. 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.
7. Cover the pot with a lid, turn down the heat and cook for 20-25 minutes until the potatoes are tender.
8. 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).
9. 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!
10. Serve warm.