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.
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!