Di’s Fish stew with chorizo, Mediterranean-style
There are many variations of fish stew to be found around the Mediterranean. Halfway between a soup and a stew, this kitchen’s version with its earthy spiciness is warming and satisfying. A favourite at our place, the stew is great served with warm crusty bread or parmesan-topped croutons.
Add some prawns and mussels, leave out the chorizo, mix up the herbs a bit (mint and coriander go well) – make it your own!
- 1 medium brown onion, chopped
- 3 cloves garlic, sliced thinly
- 2 tblsps extra virgin olive oil
- 1 heaped tsp ground cumin
- 1 tsp sweet paprika
- 1 tblsp harissa paste
- 300g small new potatoes, peeled, cut into thick slices
- 3 large Roma tomatoes, chopped (peel if you prefer)
- 600mls fish stock or vegetable stock
- ½ lemon, juiced
- 400g ling or other firm white fish, chopped into bite size pieces
- 1 spicy chorizo sausage, halved lengthwise, sliced
- Handful of parsley, chopped
- Salt and freshly ground black pepper
- Heat a small non-stick pan to medium high. Cook the sliced chorizo until crisp. Remove from heat, drain well on paper towel and set aside.
- Heat olive oil in a heavy based soup pot or saucepan over medium heat. Add onion and cook for 3-4 minutes or until tender then add the sliced garlic and cook for a minute longer.
- Add cumin, paprika and harissa paste and cook, stirring, until fragrant. Add the tomatoes and cook, stirring often, until they start to collapse (about 10 minutes). Add the stock, potatoes and lemon juice and simmer gently for 20 minutes or until potatoes are tender.
- Add the fish pieces and prepared chorizo. Continue cooking gently for 5-10 minutes until fish flakes when tested with a fork. Taste, adding salt and pepper to your liking. Ladle into bowls and garnish with chopped parsley.