Seafood, White Bean and Chorizo Stew
Photography by Josh Griggs.
It’s easy to tailor this recipe to use whatever fresh seafood is on hand. You can use all fish and you can also substitute mussels for the clams if desired. Serve with warm, crusty sourdough bread for mopping up all the juices.
Serves: 4
INGREDIENTS
500 grams firm white fish fillets
8 large raw peeled prawns
20 clams
small handful parsley, chopped, to serve
Base
2 tablespoons olive oil
1 large onion, sliced or 1 fennel bulb, sliced
2 teaspoons whole fennel seeds
sea salt and ground pepper
2 teaspoons smoked paprika
200 grams cured chorizo sausage, thinly sliced
400-gram tin cannellini beans, drained and rinsed
530-gram jar tomato pasta sauce (I used a spicy puttanesca)
METHOD
Base: Heat the olive oil in a large sauté pan on the barbecue. Add the onion or fennel and the fennel seeds and season with salt. Cook for 5 minutes, or until the onion or fennel is soft, then stir in the paprika and chorizo and cook for 1 minute. Add the beans and pasta sauce and bring to the boil.
Cut the fish into large bite-sized pieces and season. Nestle into the sauce along with the prawns and clams. Cover and cook over a low heat until the seafood is just cooked through. Garnish with the parsley before serving.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!