Spanish-style fish stew

Recipes / Fish

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.

Recipe «Spanish-style fish stew» presented in category Recipes / Fish, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp extra virgin olive oil, 1 chorizo, sliced, 1 1/2 tsp fennel seeds, 1 red onion, coarsely chopped, 1 small red capsicum, deseeded, thickly sliced , 1 small yellow capsicum, deseeded, thickly sliced, 2 tsp hot smoked paprika, 2 tsp sweet paprika , 4 kipfler potatoes, cut into 2cm slices, 2 large garlic cloves, crushed, 1 long red chilli, finely chopped, 125ml light red wine, 400g can chopped tomatoes in puree, 500ml fish stock, 400g can chickpeas, rinsed, drained, 2 fresh bay leaves.

Ingredients:

  • 1 tbsp extra virgin olive oil 
  • 1 chorizo, sliced 
  • 1 1/2 tsp fennel seeds 
  • 1 red onion, coarsely chopped 
  • 1 small red capsicum, deseeded, thickly sliced 
  • 1 small yellow capsicum, deseeded, thickly sliced 
  • 2 tsp hot smoked paprika 
  • 2 tsp sweet paprika 
  • 4 kipfler potatoes, cut into 2cm slices 
  • 2 large garlic cloves, crushed 
  • 1 long red chilli, finely chopped 
  • 125ml light red wine 
  • 400g can chopped tomatoes in puree 
  • 500ml fish stock 
  • 400g can chickpeas, rinsed, drained 
  • 2 fresh bay leaves 
  • 1/2 tsp sugar 
  • 1/2 cup fresh continental parsley, chopped 
  • 1 lemon, rind finely grated, cut into wedges 
  • 4 firm white fish fillets 

Instructions

  1. 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.
  2. 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.
  3. 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.