Recipes

Chorizo White Fish Stew

Chorizo Fish Stew with a Greek TwistA 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, sliced1 tbsp extra virgin olive oil1 1/2 tsp fennel seeds1 red onion, coarsely chopped2 Romano red peppers, deseeded, thickly sliced2 tsp hot smoked paprika2 tsp sweet paprika300g new potatoes, cut into 2cm slices2 large garlic cloves, minced1 long red chilli, finely chopped 125ml (1/2 cup) light red wine400g can chopped tomatoes 2 tbsp tomato pure500ml (2 cups) fish stock 400g can chickpeas, rinsed, drained2 fresh bay leaves1/2 tsp sugar1/2 cup fresh continental parsley, chopped1 lemon, rind finely grated, cut into wedgesSalad leaves, to serveCrusty bread, to serve (optional)MethodCook 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