Prawn Chorizo and Fish Stew

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.