Seafood, White Bean and Chorizo Stew
Photography 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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.