Moroccan Salmon Hot Pot

Ingredients

2 x 170g Tassal Tasmanian salmon portions
1 tsp oil
1 tsp Moroccan seasoning
4 cinnamon sticks, cracked
8 star anise pods, cracked
2 red capsicum, diced
1 spanish onion, sliced
400g can chickpeas, drained
1 ½ cups chicken or fish stock
400g can diced tomatoes
½ bunch coriander leaves, chopped
Natural yoghurt or lemon wedges, to serve

Cut the Tassal salmon portions into large chunks. Heat oil in a large saucepan or deep frying pan over a medium heat and sauté the Moroccan seasoning, cinnamon sticks, star anise, capsicum and spanish onion for 2 -3 minutes, stirring occasionally.
Stir in the chickpeas, tomatoes and stock bring to the boil stirring constantly. Add the Tassal salmon to the pan and reduce heat. Simmer salmon for 10 minutes. Just prior to serving stir through the coriander leaves. Serve hot with warm crusty bread or over a bed of steamed cous cous with a wedge of lemon or a dollop of yoghurt.