Salmon, orzo and spinach stew
Serves 4 4 cups fish or chicken stock 2 cups cold water 1¼ cups orzo (rice-shaped pasta, sometimes called risoni) 400g hot-smoked salmon, broken into small pieces Salt Freshly ground black pepper
- Bring fish and chicken stock plus 2 cups water to the boil in a large saucepan.
- Pour in orzo (rice-shaped pasta, sometimes called risoni) and cook for 5 minutes, until it begins to swell in size.
- Add hot-smoked salmon, broken into small pieces and simmer for a further 5 to 8 minutes, until stew is thick and pasta is cooked.
- Season to taste with salt and pepper. Addbaby spinach or spinach leaves, rinsed and coarsely chopped to just wilt and serve immediately.
Tip: Hot-smoking gives salmon a delicate smoky flavour but it has a totally different texture to cold-smoked salmon, which is the type most often purchased in thin, slippery slices. Look for vacuum packs of hot-smoked salmon in supermarket chillers.