Salmon Stew - cooking recipe

Ingredients

2 tbsp + 1/3 cup olive oil
1 lb skinless salmon fillet, cut into cubes
1 None medium onion, peeled and diced
3 cloves garlic, peeled, 2 finely diced, 1 chopped
1 bulb fennel, about 1/2 lb, green parts cut off and set aside, white part thinly sliced
1 tbsp tomato puree
2 x 14 oz cans tomatoes
1 None bay leaf
2 cups chicken or fish stock
1 tbsp vegetable bouillon powder
2 oz fresh flat-leaf parsley, leaves stripped from stems
2 oz Parmesan cheese, grated
1 None lemon, zested and juiced

Preparation

For the stew, heat 2 tbsp oil in a saucepan and cook the salmon until golden brown. Remove from the pan and drain on paper towels. Add the onion, diced garlic and fennel slices to the pan and saute until softened. Stir in the tomato puree and saute for 1 more min. Add the tomatoes, breaking up with a wooden spoon, then add the bay leaf, stock and 2 cups water. Bring to a boil, stir in the bouillon and simmer over low heat for 8 mins. Add the salmon and simmer for 2 more mins.
For the garnish, place the parsley, fennel greens, Parmesan, lemon zest, remaining garlic and remaining oil in a food processor. Season with salt and black pepper and blend.
Season the soup with salt, black pepper and lemon juice, to taste. Ladle into bowls and sprinkle with the parsley salad.