Spicy Salmon Stew

This is my attempt at a salmon piperade. Since I have never had a piperade I can’t say whether mine matches up, but if you want something warm and spicy then you can’t go wrong with this.

INGREDIENTS (serves 2 reasonably)

1 X 400g tin of chopped tomatoes

Onion (I used frozen)

Peppers (I used frozen)

Olive Oil

Tomato Puree

Dried chilli flakes (you can use a fresh chilli)

Balsamic Vinegar

Garlic (I used lazy garlic as the boy hates garlic so I never buy fresh as it would just go to waste)

1 – 2 Salmon fillets (I used a frozen one, I think 2 would have been better)

METHOD

Pop some olive oil in a nice big pan. Gently cook the onion and peppers for about five minutes. Add the chopped tomatoes, tomato puree, chilli, garlic and balsamic vinegar to taste.

Don’t do what I did which was think ‘oh these dried chilli flakes are quite old so I better add lots to get a good taste from them’. That would be foolish.

Add the salmon fillet and cook together until the salmon fillet begins to flake apart and is fully cooked.

Serve with some rice.

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