Seafood, White Bean and Chorizo Stew

, from Issue #88. February, 2020
Photography by Josh Griggs.
Seafood, White Bean and Chorizo Stew

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


500 grams firm
white fish fillets
8 large raw peeled prawns
20 clams
small handful parsley, chopped, to serve

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)


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.