COD & CHORIZO STEW (Serves 4)

Ingredients

2tbsp olive oil; 200g cooking chorizo, chopped into bite-sized chunks;

1 large onion, roughly chopped; 3 garlic cloves, finely sliced; 2 celery sticks, chopped; 2 red peppers, deseeded and chopped; 1tsp coriander seeds; 1tsp fennel seeds; 400ml red wine; 1tbsp tomato puree; 2 x 400g cans of chopped tomatoes; ½tsp dried chilli flakes; 200g couscous; 1 vegetable stock cube; 300ml boiling water; 400g cod fillets; ½ bunch of flat leaf parsley leaves; 1 lemon, cut into wedges; salt and black pepper

Method

1. Heat the olive oil in a large pan over a medium heat and chuck in the chorizo. Fry for a few minutes or until it starts to release a little of its oil, then add the onion and garlic and fry for a further five minutes.

2. Add the celery and peppers, along with the coriander and fennel seeds and fry for a further five minutes.

Pour in the wine and let it evaporate a little, then add the tomato puree, chopped tomatoes and dried chilli flakes. Season with salt and pepper.

3. Meanwhile, bring the kettle to the boil. Place the couscous in a medium mixing bowl. Pop the stock cube into a measuring jug and pour over the measured boiling water, then give it a good mix. Pour 200ml of the stock over the couscous and cover or place a lid on top. Steam for five to eight minutes.

4. Pour the remaining stock into the tomato pan and bring to the boil. Carefully nestle the cod fillets into the sauce so they are mostly covered, then pop a lid on the pan and simmer for five minutes.

5. Fluff the couscous with a fork. When the fish is lovely and flaky, serve it up with the stew with a sprinkle of parsley leaves, with lemon wedges and some fluffy couscous on the side.