Spanish Stew

Wholesome, filling and relatively easy to make!

Ingredients

1/4 cup (60ml) olive oil
1 chorizo sausage, sliced
1 onion, sliced
4 garlic cloves, crushed
2 tsp smoked sweet paprika
1/2 tsp saffron threads, soaked in 2 tbs cold water
410g can butter beans, rinsed, drained
600ml fish stock
1 red capsicum, roasted, cut into strips
6 tomatoes, peeled, seeds removed, sliced
300g blue-eye cod, skin removed, cut into 2cm pieces
500g green prawns, peeled, vein removed, tails intact
2 tbs fish sauce
Roughly torn flat-leaf parsley, to serve

 

Method

1. Heat oil in a frypan over medium heat and fry chorizo until crisp. Transfer to a plate lined with paper towel to drain.

2. Add onion and cook for 2-3 minutes or until softened. Add garlic and paprika and cook for a few seconds, then add saffron and its soaking liquid, beans and stock and bring to boil. Reduce heat to low and return chorizo to frypan with capsicum, tomatoes, fish, prawns and fish sauce. Simmer for 5-6 minutes or until fish is cooked through. Serve in a large casserole dish garnished with parsley.

3. Offer garlic mayonnaise and crusty bread to serve. Taste and season if needed.

Enjoy!