Let's Get Cooking
- 1 Cut the chorizo into small cubes.
- 2 Finely slice the red chilli pepper.
- 3 Rinse the white beans and set aside.
- 4 Cut the sundried tomatoes and onion into strips.
- 5 Cut the courgette and bell peppers into even cubes.
- 6 Chop the watercress.
- 7 Fry the chorizo in oil for 5 minutes, rinse the salmon and set aside.
- 8 Fry the salmon in the chorizo oil until nice and golden brown. Set aside.
- 9 Fry all the vegetables for 5 minutes in the same oil.
- 10 Add the chopped tomatoes and the fish stock pot, add a little water if required.
- 11 Add the fish, chorizo, olives and the rinsed white beans to the pan and slowly cook it for 5-10 minutes. Season to taste with salt and pepper.
- 12 Sprinkle the watercress and sliced red chilli on top.