Name: Spanish fish and chorizo stew
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 tsp olive oil; 100g chorizo; 1 large onion; 1 clove of garlic, minced; 1 tsp thyme leaves; 1 carrot; 1 red pepper; ½ tsp sweet paprika (half of which can be cayenne); ½ tsp ground cumin; 1 tin of chickpeas; 1 tin chopped tomatoes; 300 ml stock; 300g white fish fillets; 1 large handful of spinach or kale (100g); 2 Tbsp chopped parsley; Freshly squeezed lemon juice, to serve

Spanish fish and chorizo stew

27 Aug 2017

by Dinna

Prep Time

5 minutes

Cook Time

40 minutes

Total Time

45 minutes

Background

For a midweek family meal or a weekend laid-back meal with friends, this Spanish fish & chorizo stew is one of my favourite choices. You can use any kind of white fish fillets (fresh or frozen) and the added green vegetable can be flexible too - so green peas, broad beans, or French beans would work too). Serve the stew with wholesome bread/flatbread, pasta or boiled rice.

Ingredients

1 tsp olive oil
100g chorizo
1 large onion
1 clove of garlic, minced
1 tsp thyme leaves
1 carrot
1 red pepper
½ tsp sweet paprika (half of which can be cayenne)
½ tsp ground cumin
1 tin of chickpeas
1 tin chopped tomatoes
300 ml stock
300g white fish fillets
1 large handful of spinach or kale (100g)
2 Tbsp chopped parsley
Freshly squeezed lemon juice, to serve

Instructions

Cut the onion in half, slice it thinly. Chop the garlic & carrot, slice the red pepper. Cut the chorizo into rings.
Heat the oil in a large, heavy-based saucepan and fry the chorizo and onion gently until soft. Add the garlic and the thyme leaves. Stir for 30 seconds. Add the carrot and red pepper. Put the lid on and gently sweat for 5 minutes. Add the ground spices, stir for a few seconds.
Add the tinned tomatoes and stock then add the drained chickpeas. Bring to the boil, then simmer for 20-25 minutes.
Add the spinach (or your other chosen greens) and cook for another 2 minutes.
Cut the fish fillets into bite-sized pieces and add these to the stew. Cook for 5 minutes under cover.
Taste the stew, season to taste with salt and pepper, then stir in the chopped parsley and some lemon juice.
Serve warm.