Salmon and Fennel Stew

Charmaine Lu -
  • 2 fennel bulbs, cored and finely sliced
  • 2 tbsp olive oil
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 250g cherry tomatoes, halved
  • 400g tin of chickpeas, drained
  • 250ml veg stock
  • 1 lemon, juice only
  • 4 x salmon fillets, skin removed
  • Heat the oil in a casserole dish and gently fry the fennel, garlic, onion and a pinch of salt for 15 mins to soften and start to caramelise. Preheat the grill to high.
  • Stir the chickpeas and tomatoes into the casserole, fry for a minute or two, then stir in the stock and lemon juice. Simmer for 6 mins, then nestle in the salmon fillets and drizzle with oil. Season well, simmer for 5 mins, then grill for 5 mins or until cooked through. Scatter with fennel fronds and serve with lemon wedges and bread.
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45 mins
4 serving