Prawn Chorizo and Fish Stew
Photography Josh Griggs.
I serve the stew with a bowl of garlic mayo and a big loaf of warm crusty bread for mopping up all the juices.
Serves: 4
INGREDIENTS
3 tablespoons olive oil
150 grams cured chorizo sausage, thinly sliced
1 onion, thinly sliced
1 leek, thinly sliced
2 teaspoons fennel seeds
½ teaspoon cumin seeds
3 cloves garlic, crushed
sea salt and ground pepper
⅓ cup dry vermouth or white wine
390-gram tin chopped Italian tomatoes
1 cup vegetable stock
500 grams fish fillets, cut into large bite-sized pieces
12 raw peeled prawns
METHOD
Heat the olive oil in a large sauté pan and add the chorizo, onion, leek, fennel and cumin seeds and garlic and season generously.
Cover and cook over a low heat for 15 minutes, stirring occasionally. Add the vermouth or wine and let it bubble up
for 2 minutes. Add the tomatoes and stock and bring to the boil then simmer for 5 minutes.
Nestle in the fish and prawns, then cover and cook over a low heat until the seafood is just cooked through. Ladle into bowls
to serve.
Change-outs: You can make the stew with all fish, leaving out the prawns, and can also substitute bacon for the chorizo.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.