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 #97
As we rapidly approach the shortest day of the year, the latest issue of dish is set to inspire and delight with a fabulous round-up of mid- winter dishes. We start with the humble-yet delicious sausage, which we celebrate it in all its forms. From there it’s all about extreme comfort food with soothing pasta bakes and irresistible puddings. Love a good pie? We share five of our all-time favourites, with luscious fillings encased in crisp, flaky pastry. The cooler weather invites us to slow down, and we do just that with a selection of tender braises which contrast perfectly with our epic, time-saving Food Fast section.