Chorizo Fish Stew with a Greek Twist
Category
Dinner
Author:
The Greek Farmer
Servings
4
Prep Time
15 minutes
Cook Time
60 minutes
A hearty, flavour packed stew that's just what you need this autumn. Perfect for those chilly evenings and best enjoyed with family, friends, and plenty of crusty bread to soak up every drop.
Ingredients
- 4 (200g each) firm white fish fillets
-
1 whole chorizo, sliced
- 1 tbsp extra virgin olive oil
- 1 1/2 tsp fennel seeds
- 1 red onion, coarsely chopped
- 2 Romano red peppers, deseeded, thickly sliced
- 2 tsp hot smoked paprika
- 2 tsp sweet paprika
- 300g new potatoes, cut into 2cm slices
- 2 large garlic cloves, minced
- 1 long red chilli, finely chopped
- 125ml (1/2 cup) light red wine
- 400g can chopped tomatoes
- 2 tbsp tomato pure
- 500ml (2 cups) fish stock
- 400g can chickpeas, rinsed, drained
- 2 fresh bay leaves
- 1/2 tsp sugar
- 1/2 cup fresh continental parsley, chopped
- 1 lemon, rind finely grated, cut into wedges
- Salad leaves, to serve
- Crusty bread, to serve (optional)
Directions
Heat oil in a heavy-based frying pan over medium-high heat. Add chorizo. Cook, stirring, for 2 minutes or until golden. Transfer to a bowl until required.
Add fennel seeds to the pan. Cook, stirring, for 30 seconds or until aromatic. Add onion and combined capsicum. Cook, stirring, for 2 minutes or until softened. Add combined paprika and potato and cook, stirring occasionally, for 4-5 minutes. Stir in the garlic and chilli for 1 minute or until aromatic.
Add the wine and simmer for 2-3 minutes or until reduced slightly. Stir in the tomato, stock, chorizo, chickpeas, bay leaves, sugar and half the parsley and lemon rind. Season. Reduce heat to low and simmer, covered, for 25-30 minutes or until potato is tender.
Add fish to pan. Gently press into vegetable mixture. Cook for 10-15 minutes or until just cooked through.
Sprinkle with remaining parsley and lemon rind. Serve with lemon wedges, salad leaves and bread, if using.
Recipe Note
Recipe & photo compliments of Charlie Wiskin.
