Fish Stew with Chorizo and Olives
(Serves 4)
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Fish Stew: full of the flavours of chorizo and olives | What do I need?
2 artichoke fonds
Handful of black olives, pitted
1 red chilli, deseeded
1 red pepper, deseeded and sliced
250g chorizo sausages
2 onions, sliced
1 red pepper, deseeded and sliced
2 garlic cloves, puréed
2 tsp of paprika
200ml white wine
500ml fish or shellfish stock
1 tin of chopped tomatoes
500g lightly salted white fish fillets, such as whiting or pollack
Salt and pepper
Handful of basil, fresh and chopped
What do I do?
Cut the artichokes into quarters and finely slice the olives and chilli. Cut the pepper into roughly 1 inch pieces. Cut the sausages into ½ inch pieces.
Sweat the onions and pepper in olive oil for 2 minutes, add the chilli and garlic and continue to cook for another minute.
Mix in the paprika, olives and then add the white wine, fish stock, tomatoes and bring to a simmer.
Add the fish and season with salt and pepper to taste. Simmer for 10 minutes.
Remove from the heat and add in diced chorizo and roughly chopped basil.
Serve with crusty bread.
Aga method
2, 3 and 4 oven Aga: Cook on the hotplates. Alternatively simmer in the simmering oven for 10 minutes.
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