Friends popping over for dinner? This stew is ideal for sharing. Just add a fresh leafy salad and crusty bread sorted! Or, make this stew on Sunday, then simply reheat it for an easy and impressive weeknight dinner.
- 1 tablespoon extra virgin olive oil
- 1 chorizo, sliced
- 1 1/2 teaspoons fennel seeds
- 1 red onion, coarsely chopped
- 1 small red capsicum, deseeded, thickly sliced
- 1 small yellow capsicum, deseeded, thickly sliced
- 2 teaspoons hot smoked paprika
- 2 teaspoons sweet paprika
- 4 (about 300g) kipfler potatoes, cut into 2cm slices
- 2 large garlic cloves, crushed
- 1 long red chilli, finely chopped
- 125ml (1/2 cup) light red wine
- 400g can chopped tomatoes in puree
- 500ml (2 cups) fish stock
- 400g can chickpeas, rinsed, drained
- 2 fresh bay leaves
- 1/2 teaspoon sugar
- 1/2 cup fresh continental parsley, chopped
- 1 lemon, rind finely grated, cut into wedges
- 4 (200g each) firm white fish fillets
- Salad leaves, to serve
- Crusty bread, to serve (optional)
- Heat oil in a heavy-based frying pan over medium-high heat. Add chorizo. Cook, stirring, for 2 minutes or until golden. Transfer to a bowl until required.
- Add fennel seeds to pan. Cook, stirring, for 30 seconds or until aromatic. Add onion and combined capsicum. Cook, stirring, for 2 minutes or until softened. Add combined paprika and potato and cook, stirring occasionally, for 4-5 minutes. Stir in the garlic and chilli for 1 minute or until aromatic. Add the wine and simmer for 2-3 minutes or until reduced slightly. Stir in the tomato, stock, chorizo, chickpeas, bay leaves, sugar and half the parsley and lemon rind. Season. Reduce heat to low and simmer, covered, for 25-30 minutes or until potato is tender.
- Add fish to pan. Gently press into vegetable mixture. Cook for 10-15 minutes or until just cooked through. Sprinkle with remaining parsley and lemon rind. Serve with lemon wedges, salad leaves and bread, if using.