- Season the salmon and place to one side until required
- Warm the olive oil in a large oven proof pan. Add the onions, garlic, fennel seeds and chilli flakes. Season with salt and pepper and place a lid on the pan.
- Cook on a medium / low heat for about 10 minutes (or until the onions are soft but without any colour) stirring frequently.
- Add the red pepper and cook for 1 minute. Add the white wine and reduce by half
- Add the stock and chopped tomatoes and bring to the boil. Simmer for 2 minutes
- Stir in the beans and cherry tomatoes.
- Nestle the salmon into the sauce and place the lid back on the pan (if the pan is too small to fit the salmon, place the salmon into a deep roasting tray and pour over the sauce and cover the tray with tin foil).
- Place in the oven (180ºC fan) for 30 minutes.
- Remove the pan from the oven and check that the salmon is cooked through.
- Gently lift the salmon from the sauce and stir in the spinach & parsley and serve
- Wash the fish bones under running cold water and drain.
- In a large pan heat up the oil. Add the vegetables, herbs and spices and season with salt & pepper and gently cook for 5 minutes (do not let the vegetable colour)
- Add the fish bones, white wine and water
- Bring to the boil and then simmer for 20 minutes. Skim the top of the water occasionally removing any sediment that has formed.
- Leave to cool then remove the bones and vegetables. Pass the stock through a fine sieve.
- Divide into containers and freeze until required