Salmon, fennel & chickpea stew

Name: Salmon, fennel & chickpea stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 fennel bulbs; 2 tbsp olive oil, plus extra to drizzle; 1 onion, finely chopped; 2 clove/s garlic, finely sliced; ½ tsp salt; 250 g cherry tomatoes, halved; 400 g can chickpeas, drained and rinsed; 250 ml chicken, fish or vegetable stock; 1 lemon, juice of ½, the rest in wedges; 2 packs Waitrose Duchy Organic Scottish Salmon Fillets, skin removed; Crusty bread and aïoli, to serve (optional)

Plenty of veg, omega-packed oily fish that’s been farmed to high standards plus minimal washing-up… this late-summer supper is a brilliant choice for Organic September.

4 out of 5 stars(7) Rate this recipe

HealthyHigh in omega 32 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 fennel bulbs
2 tbsp olive oil, plus extra to drizzle
1 onion, finely chopped
2 clove/s garlic, finely sliced
½ tsp salt
250g cherry tomatoes, halved
400g can chickpeas, drained and rinsed
250ml chicken, fish or vegetable stock
1 lemon, juice of ½, the rest in wedges
2 packs Waitrose Duchy Organic Scottish Salmon Fillets, skin removed
Crusty bread and aïoli, to serve (optional)

Trim off the fennel fronds and set aside. Halve the remaining bulbs, then cut out the hard core. Finely slice the tough outer layers and roughly slice the more tender inner layers.
Heat the oil over a medium-high heat in a large ovenproof sauté pan or shallow casserole dish. Add the fennel, onion, garlic and salt. Fry, stirring regularly, for about 15 minutes or until the vegetables are soft and starting to caramelise.
Preheat the grill to high (about 280ºC). Stir the tomatoes and chickpeas into the pan and fry for 1 minute, then stir in the stock and lemon juice. Simmer for 5 minutes.
Nestle the salmon fillets into the pan, drizzle the tops with a little olive oil and season. Simmer gently for 4 minutes, then transfer to a high shelf under the grill and cook for a final 5 minutes, or until opaque, cooked through and piping hot throughout. Scatter with the fennel fronds; serve with the lemon wedges and some crusty bread and aïoli, if liked.

Typical values per serving when made using specific products in recipe