Smoky prawn, fish & chickpea one-pot
Between celebratory meals, this one-pan dish is easy to make but still feels special thanks to the addition of whole juicy prawns. For a budget-friendly version, you can replace them with smaller peeled prawns. Serve in bowls with lots of crusty bread..
SERVES 4 PREP 20 mins COOK 40 50 mins EASY
3 tbsp olive oil
1 large onion, inely chopped
3 garlic cloves, thinly sliced
2 tsp smoked paprika
150g chorizo, sliced
125ml white wine pinch of saron
400g can peeled plum tomatoes 2 bay leaves pinch of caster sugar
400g can chickpeas, drained
4 x 120g chunky white ish illets (such as coley, cod or haddock), skin and pin bones removed 8 large prawns, shells and heads on handful of lat-leaf parsley, chopped crusty bread, to serve
1 Heat the oil in a large saucepan or flameproof casserole over a medium heat, then reduce the heat to low and cook the onion for 10-15 mins until soft. Stir in the garlic, paprika and chorizo, and sizzle for a few minutes more until fragrant and the chorizo has released its oil.
2 Add the wine and saron, turn up the heat to medium and bubble until most of the liquid has reduced, about 5 mins. Pour in the tomatoes and the juice from the can, crushing the tomatoes a little with the back of a spoon, then half-fill the can with water and pour this in, too. Add the bay leaves, some seasoning and the sugar, then partially cover with a lid and bring to a simmer. Cook for 10-15 mins until the tomatoes have broken down and the sauce has reduced a little.
3 Tip in the chickpeas and return to a simmer, then gently place the fish fillets on top of the stew. Cover and cook for 3 mins until the fish is just opaque. Scatter the prawns around the fish fillets, then cover again and cook over a medium-low heat for another 5 mins, turning the prawns after 3 mins, until pink and cooked through. Scatter with the parsley, then serve in bowls with crusty bread for mopping up the stew.
GOOD TO KNOW ibre • 2 of 5-a-day
PER SERVING 476 kcals • fat 23g • saturates 6g • carbs 20g • sugars 9g • ibre 7g • protein 39g • salt 1.9g