Chorizo, fen­nel & tomato fish stew

BBC Good Food - - Inside -

If you can’t get your hands on saf­fron, the mayo can be pumped up with some chopped pars­ley and a squeeze of lemon juice. Try and track down good qual­ity fish stock to use for this recipe – a stock cube will suf­fice but it can of­ten be found in liq­uid form in the chiller cab­i­net as well as in pack­ets.

SERVES 3 PREP 15 mins COOK 30 mins EASY G

1 tbsp olive oil

150g cook­ing chorizo, diced

1 large onion, thinly sliced 2 tsp fen­nel seeds 200ml white wine 400g can chopped toma­toes good pinch of caster sugar

150ml fresh fish stock

400g mixed frozen seafood, de­frosted (prawns, squid, mus­sels, white fish)

4 tbsp may­on­naise

1 gar­lic clove, crushed pinch of saf­fron threads, soaked in 1 tbsp boil­ing wa­ter hand­ful of chopped flat-leaf pars­ley

Heat the oil in a fry­ing pan and fry the chorizo un­til it starts to crisp. Re­move with a slot­ted spoon and set aside. Add the onion to the pan and fry for 10 mins un­til soft­ened. Add the fen­nel seeds and fry for a minute more.

Add the white wine and bub­ble away un­til re­duced by half, then add the toma­toes, sugar and stock and sea­son well.

Bring to a sim­mer and cook for 10 mins, stir­ring oc­ca­sion­ally.

Add the seafood and re­turn the chorizo to the pan; sim­mer very gently for 5 mins un­til the seafood is just cooked.

While it’s cook­ing, mix the may­on­naise with the gar­lic and saf­fron (and its soak­ing liq­uid). Serve the stew in bowls with a scat­ter­ing of pars­ley and a dol­lop of the gar­lic mayo.

GOOD TO KNOW 1 of 5-a-day

PER SERV­ING (4) 576 kcals • fat 41g • sat­u­rates 7g • carbs 14g • su­gars 10g • fi­bre 3g • pro­tein 27g • salt 2.8g

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.