Chorizo, fennel & tomato fish stew
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