In fact, it’s one of my favourite things to eat
I pretty regularly get people asking me what we should eat as humans and have stories told to me about a TV show/book/magazine that said we need this much dairy or we’re all allergic to gluten or – whatever. You know the ones.
I also get asked a lot why I don’t eat meat apart from fish.
The answer? I don’t know! It feels right. You know, intuition? Listening to your body? All that great stuff. Who are these magazines/TV shows/books (whatever) that assume we are all exactly the same person with exactly the same needs? Total madness. I mean, with all our different cultural backgrounds, different upbringings, different health, different… everything! How is it even slightly possible we all need the same thing? And what if you need to eat 4.8kgs of kale per month ‘to be healthy’ and you don’t LIKE kale? Hmm? Doomed?
So yes, I eat fish. I never used to eat fish but then one day I felt like I should and my body enjoyed it and has ever since. I feel like I need to say something here about loving animals and buying sustainably sourced fish (which I do), but I only feel like saying that because somebody got angry at me a couple of weeks ago because I had an egg on my Instagram. So I won’t say it because that’s silly.
Do you eat fish?
If not, good decision – because you’ve made that decision for you and it feels right for you and that’s what everyone in the whole world should learn to do and do. Nice work.
If yes, I introduce you to my 100% favourite, really super easy way to eat fish in Winter…
My tomato & chilli fish stew.
- 1 piece of Salmon (skin on or off - doesn't matter)
- 400gms of good quality marinara mix
- 2 cloves of garlic, finely chopped
- 2 small chillies, finely sliced
- Rind and juice of half a lemon, plus lemon wedges to serve
- ½ a cup of white wine
- 1 can of good quality crushed tomatoes
- A handful of french beans, trimmed
- ½ a cup of frozen peas
- In a large, deep fry pan (that has a lid), fry your olive oil, chilli and lemon rind until fragrant.
- Add the wine, lemon juice tomatoes and half a cup of water. Allow to simmer for 10 minutes (adding extra water if it begins to dry out)
- Add the french beans and allow to simmer for 5 minutes
- Place the salmon fillet in the middle and surround with Marinara mix and peas, tossing the tomato sauce over the salmon and stirring the marinara in a little.
- Put the lid on the pan and allow to simmer for 5-10 minutes (depending on how chunky your marinara is, how thick your salmon is and how well cooked you like your salmon).
- Serve with lemon wedges, a little parsley and black pepper.
We usually it this with some finely sliced & toasted crusty bread to soak up the sauce (or we reduced the fish and add freshly made pasta – if you can’t be bothered making it, buy some fresh egg pasta. It makes a difference!). We also plonk the pan right on the table as you see it – it keeps it warm & I love sharing food straight from the pan/pot.
Happy Tuesday (and yes, this is totally a fast-enough din to make on a Tuesday).