Moroccan Salmon Hot Pot

  • 25 minCooks in 25 min
  • Easy Easy
  • Serves 4Serves 4


Step 1

Cut the Tassal salmon portions into large chunks.

Step 2

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.

Step 3

Stir in the chickpeas, tomatoes and stock bring to the boil stirring constantly.

Step 4

Add the Tassal salmon to the pan and reduce heat. Simmer salmon for 10 minutes. Just prior to serving stir through the coriander leaves.

Step 5

Serve hot with warm crusty bread or over a bed of steamed cous cous with a wedge of lemon or a dollop of yoghurt.


  • 460g Tassal Fresh Tassie Salmon, skin-off
  • 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