Spicy fish stew

• olive oil↗1 tbsp tbsp
• onions↗2

  thinly sliced

• spring onions↗3

  chopped

• garlic cloves↗3

  chopped

• red chilli↗1

  seeded and thinly sliced

• thyme sprigs↗few
• chopped tomatoes2 x 400g cans
• vegetable bouillon made with 2 tsp vegetable bouillon powder400ml ml
• green peppers↗2

  seeded and cut into pieces

• brown basmati rice↗160g g
• red kidney beans↗400g can and 210g can

  drained

• fresh corianderhandful

  chopped, plus a few sprigs extra

• flat-leaf parsley↗handful

  chopped

• pack frozen wild salmon↗550g g

  skinned and cut into large pieces

• lime↗1

  zested

Step-by-step instructions

1. 1

   Heat the oil in a large non-stick pan and fry the onions for 8-10 mins until softened and golden. Add the spring onions, garlic, chilli and thyme. Cook, stirring, for 1 min. Pour in the tomatoes and bouillon, then stir in the peppers. Cover and leave to simmer for 15 mins.

2. 2

   Meanwhile, cook the rice according to pack instructions. Stir in the beans with the coriander and parsley, then leave to cook gently for another 10 mins until the peppers are tender. Add the salmon and lime zest and cook for 4-5 mins until cooked through.

3. 3

   Ladle into bowls and scatter with the coriander sprigs.