Friends popping over for dinner This stew is ideal for sharing. Just add a fresh leafy salad and crusty bread – sorted! Or, make this stew on Sunday, then simply reheat it for an easy and impressive weeknight dinner.
- Heat oil in a heavy-based frying pan over medium-high heat. Add chorizo. Cook, stirring, for 2 minutes or until golden. Transfer to a bowl until required.
- Add fennel seeds to pan. Cook, stirring, for 30 seconds or until aromatic. Add onion and combined capsicum. Cook, stirring, for 2 minutes or until softened. Add combined paprika and potato and cook, stirring occasionally, for 4-5 minutes. Stir in the garlic and chilli for 1 minute or until aromatic. Add the wine and simmer for 2-3 minutes or until reduced slightly. Stir in the tomato, stock, chorizo, chickpeas, bay leaves, sugar and half the parsley and lemon rind. Season. Reduce heat to low and simmer, covered, for 25-30 minutes or until potato is tender.
- Add fish to pan. Gently press into vegetable mixture. Cook for 10-15 minutes or until just cooked through. Sprinkle with remaining parsley and lemon rind. Serve with lemon wedges, salad leaves and bread, if using.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set