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Spanish-style fish stew
Spanish-style fish stew
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Impress guests with this hearty stew, perfect for sharing. Pair with a crisp salad and crusty bread for a satisfying meal. Alternatively, prep on Sunday for a hassle-free weeknight dinner.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 chorizo, sliced
  • 1 1/2 tsp fennel seeds
  • 1 red onion, coarsely chopped
  • 1 small red capsicum, deseeded, thickly sliced
  • 1 small yellow capsicum, deseeded, thickly sliced
  • 5.00 gm hot smoked paprika
  • 5.00 gm sweet paprika
  • 4 (about 300g) kipfler potatoes, cut into 2cm slices
  • 2 large garlic cloves, crushed
  • 1 long red chilli, finely chopped
  • 125ml (1/2 cup) light red wine
  • 400g can chopped tomatoes in puree
  • 500ml (2 cups) fish stock
  • 400g can chickpeas, rinsed, drained
  • 2 fresh bay leaves
  • 2.25 gm sugar
  • 125.00 ml fresh continental parsley, chopped
  • 1 lemon, rind finely grated, cut into wedges
  • 4 (200g each) firm white fish fillets
  • Salad leaves, to serve
  • Crusty bread, to serve (optional)
Instructions:
  • In a heavy-based frying pan over medium-high heat, heat oil until shimmering. Add chorizo and cook, stirring, for 2 minutes until golden. Transfer to a bowl and set aside.
  • Toast fennel seeds in a pan until fragrant. Add onion and capsicum, cook until softened. Mix in paprika and potato, cook for 4-5 minutes. Add garlic and chilli, cook until fragrant. Pour in wine, simmer until slightly reduced. Stir in tomato, stock, chorizo, chickpeas, bay leaves, sugar, parsley, lemon rind, and season. Simmer covered for 25-30 minutes until potato is tender. Enjoy!
  • Gently place the fish into the pan with the vegetable mixture. Cook for 10-15 minutes until just cooked through. Sprinkle with remaining parsley and lemon zest. Serve with lemon wedges, salad leaves, and bread, if desired.

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