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CHORIZO, FENNEL & TOMATO FISH STEW

Servings: 4

Hands On Time : 30 Minutes

Cooking Time: 15 Minutes

Equipment:

large saucepan,

slotted spoon

Bold flavours like chorizo and fennel provide hearty results in this easy-to-make 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. Packs of frozen seafood are a fantastic standby freezer ingredient and can be used in paella or in a tomato-based pasta sauce. Try to track down good quality fish stock to use for this recipe – a stock cube will suffice but stock can also often be found in liquid form in the chiller cabinet as well as in packets that will keep in your store cupboard.

Ingredients

1 tbsp olive oil

150g cooking chorizo, diced

1 large onion, thinly sliced

2 tsp fennel seeds

200ml white wine

1 x 400g tin 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, to garnish

Sea salt and black pepper

Instructions

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

2. 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 minutes, stirring occasionally.

3. Add the seafood and return the chorizo to the saucepan; simmer very gently for 5 minutes until the seafood is just cooked.

4. 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 saffron mayo.1. Heat the oil in a large saucepan and fry the chorizo until it starts to crisp. Remove with a slotted spoon and set aside. Add the onion to the saucepan and fry for 10 minutes until softened. Add the fennel seeds and fry for a minute more.

2. 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 minutes, stirring occasionally.

3. Add the seafood and return the chorizo to the saucepan; simmer very gently for 5 minutes until the seafood is just cooked.

4. 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 saffron mayo.

Nutritional

KCALS

576

FAT

41g

SAT FAT

7g

CARBS

14g

SUGARS

10g

FIBRE

3g

PROTEIN

27g

SALT

02.79g

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