Tuscan Salmon & Bean Stew

I don’t know if people in Tuscany eat this, but if they are not they are missing out!!!

Prep about 10 mins. Cook time: Approx 20 mins. My kind of dish 😊

Why You’ll Love It: it’s so simple, delicious and full of goodness.

It is high in plant protein, fibre, and prebiotics + and is blood sugar-friendly AND most importantly delicious.

Ingredients

• Extra Virgin olive oil

• 2 large red onion, finely chopped

• 2 garlic cloves, roughly chopped

• 2 tsp paprika

• 2 tsp cumin

• Pinch of chilli powder (I just put in a pinch, not needed if you don’t like heat)

• 1 tbsp fish sauce

• 2 cans of butter beans or chick pas, drained and rinsed (I use a can of each)

• 400 ml of passata (I keep these in the cupboard all the time)

• 150ml water

• Two handfuls of baby spinach

• 4 small darnes of salmon skin off. (You can use cod or hake, approx 480/500g of fish)

• Sea salt + black pepper to taste

• 1 lime (a lemon will be grand, whatever you have)

• Coriander (I didn’t have any used parsley)

• 1 tbsp Maple syrup or honey (optional)

Method

• Heat the olive oil in a large saucepan; add red onion + garlic, salt pepper over medium heat till soft

• Add in cumin, fish sauce, paprika + pinch of chilli powder if you want the chilli powder. (Not too much you don’t want to overwhelm the flavours, go handy, you can always add, you can’t take it out)

• Add passata + water and let it simmer for about 5/6 minus until it thickens a bit. Add salt to taste. (I add the honey or maple syrup, but again, it is optional)

• Add in the beans and spinach. Let the spinach wilt (1 min)

• Add the fish darnes to the sauce, cover and cook for 7/8 min until fish is firm to touch

• If you are using coriander + a squeeze of lemon or lime add at the end

• There you go. You are ready to roll!