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Ingredients

  • 200 g fusilli
  • 2 tbsp light olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 100 g orange pepper, cut into strips
  • 100 g brocolli florrets
  • 1 medium courgette, sliced and cut into semi-circles
  • 250 g salmon fillets
  • 200 ml fish stock
  • 150 ml creme fraiche
  • 200 ml vegetable stock
  • 150 tomatoes, skinned, deseeded and cut into chunks
  • 75 g parmesan cheese, grated

Method

  1. Cook the fusilli according to the instructions on the packet.
  2. Heat the oil in a heavy-based saucepan and sauté the onion and garlic for 3 minutes, stirring occasionally. Add the orange pepper, broccoli and courgette and sauté for 6–7 minutes until tender, stirring occasionally.
  3. Meanwhile, cut the salmon into chunks, put in a saucepan, cover with fish stock and poach over a gentle heat for 3–4 minutes until cooked. Remove from the pan, strain and set aside.
  4. Stir the crème fraîche and vegetable stock into the cooked vegetables and bring to a simmer.
  5. Stir in the chopped tomatoes and chunks of salmon and simmer for 2 minutes, then stir in the Parmesan and season to taste.
  6. Toss the drained fusilli with the sauce, taking care not to break up the chunks of salmon.
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