Sticky cinnamon figs
A simple and stylish nutty fig pudding ready in just 10 minutes
Basque-style salmon stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 3 mixed peppersdeseeded and sliced
- 1 large onionthinly sliced
- 400g baby potatoesunpeeled and halved
- 2 tsp smoked paprika
- 2 garlic clovessliced
- 2 tsp dried thyme
- 400g can chopped tomatoes
- 4 salmon fillets
- 1 tbsp chopped parsleyto serve (optional)
Nutrition: per serving
- kcal414
- fat19g
- saturates4g
- carbs29g
- sugars11g
- fibre5g
- protein33g
- salt0.33glow
Method
step 1
Heat the oil in a large pan and add the peppers, onion and potatoes. Cook, stirring regularly for 5-8 mins until golden. Then add the paprika, garlic, thyme and tomatoes. Bring to the boil, stir and cover, then turn down heat and simmer for 12 mins. Add a splash of water if the sauce becomes too thick.
step 2
Season the stew and lay the salmon on top, skin side down. Place the lid back on and simmer for another 8 mins until the salmon is cooked through. Scatter with parsley, if you like, and serve.
