Prawn Chorizo and Fish Stew
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.