I should really call this ‘30 minute Spanish-style fish stew’ as it really is quick. It is probably one of the most flavourful dishes you will get out of such a small amount of cooking. The spicy chorizo flavour provides a punchy character suitable for even the most headstrong bull-fighting Spaniard with delicate but robust enough chunks of meaty fish. It won’t take you hours to knock out and I frequently glam it up for dinner party occasions with extra shellfish or topped with a butter basted piece of crispy fried seabass. Alternatively, keep it hearty and rustic as I did here, which my student budget no doubt appreciated this week. I can guarantee it will leave you satisfied and happy as I feel right now writing this after a hearty bowl….
(Serves 3 generously)
- 1 large bulb fennel or 2 small ones, halved and sliced (fronds and green tops reserved for garnish)
- 1 onion, sliced
- 1 tbsp fennel seeds
- 100g chorizo, sliced into chunks
- 1 large clove garlic, sliced
- 1 glass of dry white wine
- 500g tomato passata
- 1 pint hot, good fish stock
- Squeeze lemon juice
- Salt and freshly cracked black pepper
- Meaty fish e.g. Haddock/cod/monkfish or a mixture
- (Optional) Handful of cleaned mussels/prawns/sliced squid
- Croutons to serve
- Flat leaf parsley to serve
- Begin by heating some olive oil in a large casserole dish. Gently sweat the chopped onion and fennel for about 15 minutes over a low heat until soft and beginning to caramelise.
- Add the fennel seeds and fry for a few minutes to release the flavour and then add the garlic.
- Add the sliced chorizo and cook just until the oils begin to be released.
- Turn up the heat and de-glaze the pan with the white wine and simmer away for a few minutes.
- Add the tomato passata and the fish stock and stir to combine.
- Simmer for about 10 minutes until thickened (adding more stock for a thinner base if prefered) Season to taste with salt and plenty of heavy handed black pepper and a squeeze of lemon juice.
- Cut you fish into bite sized chunks. If using mussels and prawns, add these, and the chopped fish to the hot stew and cover with a lid. Simmer gently for a matter of minutes until the prawns are pink, the mussels are open and the fish is just starting to flake.
- Serve in oven warmed shallow bowls, garnished with chopped flat leaf parsley, the chopped fennel fronds and a handful or crispy croutons.
Alternatively serve with some fresh french bread, sourdough croutons and punchy rouille (see here). This is also lovely served at a dinner party glammed up with more shellfish and squid and topped with individual pieces of crisp fried seabass fillets.
WINE: Absolutely delicious served with one of the countries crispy whites – try this Lagar de Cervera, 2014 Albariño, Galicia available at Armit Wines.
WINE: Absolutely delicious served with one of the countries own crisp whites – try this Lagar de Cervera, 2014 Albariño, Galicia available at Armit Wines