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Spanish fish and chorizo stew

For a midweek family meal or a weekend laid-back meal with friends, this Spanish fish and 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.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tsp olive oil
  • 100 g 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
  • 300 g white fish fillets
  • 1 large handful of spinach or kale 100g
  • 2 Tbsp chopped parsley
  • Freshly squeezed lemon juice to serve

Method
 

  1. Cut the onion in half, slice it thinly. Chop the garlic & carrot, slice the red pepper. Cut the chorizo into rings.
  2. 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.
  3. Add the tinned tomatoes and stock then add the drained chickpeas. Bring to the boil, then simmer for 20-25 minutes.
  4. Add the spinach (or your other chosen greens) and cook for another 2 minutes.
  5. Cut the fish fillets into bite-sized pieces and add these to the stew. Cook for 5 minutes under cover.
  6. Taste the stew, season to taste with salt and pepper, then stir in the chopped parsley and some lemon juice.
  7. Serve warm.