One-Pot Saffron Salmon and Vegetable Stew

Ingredients

• 500 g salmon fillet, cut into 3 cm chunks
• 1 onion, thinly sliced
• 1 small fennel bulb, sliced
• 1 red bell pepper, chopped
• 1 small zucchini, diced
• 200 g cherry tomatoes, halved
• 1 tbsp olive oil
• 1 pinch saffron
• 500 ml light fish or vegetable stock
• 1 x 400 g can butter beans, drained
• 1 tbsp chopped parsley
• Lemon juice, salt and black pepper

Instructions

1. Heat the olive oil in a wide pot. Cook onion and fennel for 5 minutes until fragrant and beginning to soften.
2. Add saffron, pepper, zucchini and cherry tomatoes. Stir for 2 minutes, then pour in the stock and bring to a simmer.
3. Add the butter beans and simmer for 6–8 minutes, until the vegetables are tender but still hold their shape.
4. Lower the heat and add the salmon. Simmer gently for 4–5 minutes, until the centre turns opaque. Avoid vigorous boiling.
5. Finish with parsley, lemon juice, salt and pepper. Serve as a light one-pot meal with crusty bread.

Kitchen note: Add the salmon near the end and keep the broth at a gentle simmer so the pieces stay intact.