Green Vegetable and Salmon Stew

With crunchy greens and wholesome new potatoes, this easy one-pan meal is delicious for all the family. Serve with wedges of lemon and fresh crusty bread to mop up the creamy sauce. It tastes just as lovely with sustainably caught cod or pollock fillets.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 25 minutes

• 2 tbsp olive oil
• 2 shallots finely chopped
• 1 small leek, washed and sliced
• 2 garlic cloves, peeled and crushed
• salt
• pepper
• 500g new potatoes, scrubbed and cut into pieces if large
• 100ml dry white wine
• 250ml vegetable stock
• 100ml crème fraiche or single cream
• 4 x 100 salmon fillets
• 125g asparagus tips
• 100g frozen peas
• 1 small bunch of chives, snipped
• l tsp lemon zest

1. Heat the oil in saute pan. Add the shallots, leek and garlic and fry over a low heat until the shallots have softened but not coloured. Add a pinch of salt and freshly ground pepper.
2. Add the new potatoes and pour in the wine. Bring to the boil, cook for 2 minutes before adding the stock. Cover the pan with a lid and cook for 10 minutes or until the potatoes are almost cooked.
3. Stir in the crème fraiche or cream and place the salmon fillets in the pan pressing down gently. Cover and simmer for 5 minutes.
4. Remove the lid, add the asparagus tips and cook for 2-3 minutes, then add the peas for the final few minutes of cooking.
5. Divide the stew between 4 bowls, sprinkle with lemon zest and fresh chives.