Salmon stewed with lentils
Instructions:
- Remove the skin from the salmon fillet.
- To do this, grip the skin at the end nearest to you, then cut between the flesh and the skin, keeping the skin taut.
- Run your fingers along the fish, feeling for bones. If you find any, pull them out using tweezers.
- Cut the flesh into 1-inch cubes.
- You will need 10 pieces per serving.
- Pick the parsley leaves from the stems.
- Chop it finely.
- Place a saucepan over medium heat, then pour in the oil and add the sofrito.
- Cook for 1 minute.
- Pour in the stock, bring to a boil, and add the lentils.
- Add the picada and simmer for 10 minutes.
- Season the salmon with salt and add to the pan.
- After 1 minute, turn the salmon in the pan, being careful not to break it up, then season to taste with more salt if needed.
- Sprinkle the chopped parsley into the pan and carefully stir in.
- Serve the stew in shallow bowls.