Brazilian salmon stew

Serves 6

For the marinade:

6 garlic cloves, crushed Juice of 1 lime ¾ tsp coarse salt 1 tbsp sweet paprika 2½ tsp ground cumin 1½ tsp black pepper 800g salmon fillets, cut into 3cm chunks

For the stew:

4 tbsp olive oil 2 onions, sliced 1 green pepper, deseeded and sliced 1 x 400g tin of tomatoes Salt and black pepper Large bunch of fresh coriander, chopped 1 x 400ml tin of coconut milk

To serve: Crusty bread or gluten-free bread

1 In a sealable bag, combine all of the ingredients for the marinade. Add the salmon, seal the bag and squash the marinade around the salmon to coat. Place in the fridge for 3-4 hours.

2 Coat the bottom of a large casserole dish with half of the olive oil. Scatter over half of the sliced onions and pepper, then pour over half of the tinned tomatoes.

3 Add the salmon pieces with their marinade, then layer over the remaining onions, pepper and the tomatoes.

4 Sprinkle over some salt and black pepper. Add half of the fresh coriander, then pour the coconut milk over the top. Drizzle the remaining olive oil over everything.

5 Bring to a boil over a high heat, then reduce the heat to low, cover and allow to simmer gently for about 40 minutes until everything is completely cooked through.

6 Stir together, then ladle into serving bowls. Garnish with the remaining coriander and serve with crusty bread. Per serving: 468 kcals, 34.6g fat (16.7g saturated), 15.7g carbs, 6.4g sugar, 29.8g protein, 4.2g fibre, 0.347g sodium