1 large tin pink or red salmon 450g plus one smaller tin, drained (keep liquid for sauce) remove bones and most skin
1tspsalt, sugar and 1.2 tsp black pepper
Put your rice on to boil. Meanwhile1. Heat one tablespoon of oil in a wok or pan until hot and add the onion, garlic and peppers and sauté on medium heat until soft. Stir and add fresh chopped tomatoes and cook slow for a minute or two until these soften.2. Meanwhile open salmon into a bowl and clean off the skin and bones keeping the liquid.3. Add tinned tomatoes, pepper, salt, sugar, tomato paste, salmon liquid, and water, then cook covered for 10 minutes.4. Add salmon and parsley not stirring to much at this point to keep the salmon pieces whole. Taste and adjust seasoning if required. Continue to cook for another 5 minutes for flavours to meld.
Serve Caribbean Fish Stew with white basmati or jasmine rice, accompanied by Cucumber sliced and seasoned with salt pepper and lemon juice, plus if you have any some coriander chopped…and of course Ooft! Hot Pepper Sauce.
Keyword brown cooked salmon, caribbean fish stew, stewed salmon