About this recipe:A simple and quick salmon stew made by using tinned salmon, which is simmered in a tomato, onion and garlic stock. Serve as is or on top of freshly cooked rice.
1 tablespoon olive oil
4 cloves garlic, finely chopped
1 onion, diced
1 tomato, diced
1 (418g) tin pink salmon
1 bay leaf
salt and ground black pepper to taste
1 teaspoon fish sauce
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Method Prep:10min › Cook:25min › Ready in:35min
Heat the olive oil in a frying pan over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato and cook until softened, then add the salmon. Flake the salmon and continue cooking for 3 minutes. Stir in water, bay leaf, salt, pepper and fish sauce. Bring to a simmer. Cover and cook for 20 minutes.