recipes

Chorizo & White Fish Stew with Roast Peppers & Garlic Toasts

February 12

This Chorizo & White Fish Stew is smoky, rich, and still feels like something special to look forward to at this time of year. The tip here is layering: cook the chorizo first to release its oils, then build the stew around it. Add the fish at the very end so it stays tender and practically cooks in the heat of the liquid. Serve with garlicky toasts for dunking and you’ve got a seriously delicious dinner.

Serves 4
35 minutes

Method

1. Heat the olive oil in a large casserole set over a medium heat. Add the sliced chorizo and cook gently for 4 - 5 minutes, until crispy. Remove from the pan and set aside.
2. Add the chopped onion to the same pan and cook for five minutes until softened. Stir in the minced garlic, smoked paprika, chilli flakes and cumin, cooking for another minute until fragrant then add the wine and bubble away for 3 -4 minutes until reduced by half.
3. Add the chopped tomatoes and chicken stock then stir well, scraping up any bits from the bottom of the pan and bring everything to a steady simmer. Stir in the sliced roasted red peppers then let everything simmer, uncovered, for 10–15 minutes until slightly thickened.
4. For the aioli, place the saffron threads in a small bowl and add a tablespoon of very warm water. Let sit for 5–10 minutes to infuse.
5. Now, add the egg, oils, the zest and juice of ½ a lemon and 1 whole garlic clove to a tall jar or the cup that came with your immersion blender. Add the saffron infused water and insert your immersion blender so it touches the bottom of the jar. Start blending on low speed without moving it for about 10–15 seconds, until the mixture begins to emulsify then slowly lift the blender to incorporate the rest of the oil. Blend until smooth and fully emulsified. Taste and season with salt and extra lemon if needed. Set aside.
6. For the sourdough toasts, drizzle the sourdough with extra virgin olive oil on both sides. Place onto a hot griddle pan for a couple of minutes until golden on one side then turn and cook the other side. When toasted, rub the remaining garlic clove over the warm toast.
7. Once the stew has thickened, gently nestle the fish into the liquid. Add a lid and simmer gently for 7 - 8 minutes, or until the fish is cooked through and flakes easily.
8. Taste and season with salt and freshly ground black pepper.
9. Ladle the stew into bowls and garnish with chopped coriander or torn basil. Serve with the aioli and griddled sourdough.

2 tbsp olive oil

5 oz cured chorizo, sliced

1 onion, finely chopped

3 garlic cloves, minced, plus 2 cloves left whole

1 tsp hot smoked paprika

½ tsp chili flakes

¼ tsp ground cumin

½ cup + 2 tbsp dry white wine

1 (14 oz) can chopped tomatoes

1¼ cups chicken stock

2 roasted red peppers, thinly sliced

1⅓–1½ lb firm white fish (such as cod, haddock, or hake), cut into chunks

For the Aioli

Pinch saffron

1 egg

¾ cup + 1 tbsp neutral oil

3 tbsp extra virgin olive oil, plus extra for drizzling

1 lemon, halved

To Serve

1 sourdough baguette, thickly sliced on the diagonal

Fresh cilantro and/or basil

Salt and freshly ground black pepper

2 tbsp olive oil

150g cured chorizo, sliced

1 onion, finely chopped

3 garlic cloves, minced, plus 2 left whole

1 tsp hot smoked paprika

½ tsp chilli flakes

¼ tsp ground cumin

150ml white wine

1 x 400g tin chopped tomatoes

300ml chicken stock

2 roasted red peppers, thinly sliced

600–700 g firm white fish such as cod, haddock or hake, cut into chunks

For the aioli:

Pinch saffron

1 egg

200ml neutral oil

50ml extra virgin olive oil, plus extra for drizzling