Acqua Pazza

Thinly slice eschalots. Heat oil in a medium saucepan over medium-low heat. Add eschalot and cook, stirring, for 4–5 minutes or until softened.

Crush garlic. Split chilli in half and remove seeds. Finely chop chilli. Halve tomatoes. Add garlic, chilli and tomato to the pan with 375ml (1½ cups) water and a good pinch of salt flakes and cook for 2-3 minutes until tomatoes are starting to burst.

Add Italian seasoning. Finely grate lemon zest. Pick basil leaves from their stems and add half to the pan with the lemon zest and stir to combine.

Add salmon fillets and reduce heat to low and cook for 1-2 minutes until salmon begins to turn opaque at the edges.

Drain chickpeas, add to pan and cook for 10–12 minutes or until chickpeas are warm and salmon is just poached. Cut lemon in half and squeeze half the juice into pan. Cut remaining lemon half into wedges.

Divide salmon, crazy water (broth) and chickpeas between bowls and top with remaining basil leaves to serve. Serve with lemon wedges.