Prawn Chorizo and Fish Stew

, from Issue #92. August, 2020
Photography by Josh Griggs.
Prawn Chorizo and Fish Stew

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


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


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.