Salmon and Orzo Stew with Tomatoes and Feta

Ingredients

• 600 g salmon (ready to cook, skin removed)
• 800 g tomatoes
• 2 shallots
• 2 Garlic cloves
• 1 untreated lemon
• 2 tbsp olive oil
• 1 tsp tomato paste
• 200 ml white wine
• 600 ml fish stock
• 250 g orzo pasta
• 1 bunch Basil
• Salt
• ground pepper
• Lemon juice
• a pinch of sugar
• 150 g Feta

Instructions

1. 1.

   Wash the salmon, pat dry and cut into bite‑size cubes. Heat water to blanch the tomatoes, cool them, peel, quarter and seed.

2. 2.

   Peel the shallots and garlic; slice the shallots into strips and the garlic into rounds. Rinse the lemon under hot water, pat dry and zest the rind.

3. 3.

   Sauté the garlic and shallots in hot oil, add the tomato paste, deglaze with white wine, pour in the stock, bring to a boil, then add the tomatoes and orzo. Simmer gently for about 5 minutes, then add the salmon cubes and let cook for another 8 minutes until the salmon is cooked through and the pasta still has bite. Wash, dry and shred the basil into strips. Finally, season with salt, pepper, lemon juice and sugar.

4. 4.

   Serve on warmed plates, sprinkle crumbled feta over the top and garnish with lemon zest.