Chorizo White Fish Stew

Chorizo Fish Stew with a Greek Twist

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 (Serves 4)
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)

Method
Cook the chorizo:
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.

Start the base:
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.

Simmer & cook:
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.

Finish the dish:
Add fish to pan. Gently press into vegetable mixture. Cook for 10-15 minutes or until just cooked through.

To serve:
Sprinkle with remaining parsley and lemon rind. Serve with lemon wedges, salad leaves and bread, if using.

Recipe & photo compliments of Charlie Wiskin at Charlie Loves To Bake