Salmon & Potato Stew

 

2 medium sized low starch potatoes, peeled and cut into bite sized cubes

2 tablespoons olive oil

1 onion, finely diced

4 garlic cloves, thinly sliced

1/2 cup (115g) passata

1/2 teaspoon dried thyme

3 cups (710ml) water

hot pepper sauce (optional)

pinch saffron threads

1 bay leaf

1 pound (500g) skinless salmon filet, cubed

fresh parsley

1. heat olive oil. Add onion and garlic and stir constantly until onion is translucent. Mix in passata and thyme

2. add potatoes, stir well and season with salt and pepper. Pour in water, then add bay leaf, saffron threads, and hot paper sauce (if using). Bring to a boil, then reduce heat and simmer until potatoes are done

3. carefully add salmon cubes and continue cooking for 4-5 minutes. Sprinkle with fresh parsley 

Serve with fresh bread, or garlic bread