It’s an unusually cold month here in what is otherwise one of the mildest climate zones in the world. I personally tend to associate fish dishes with the summer (sushi or ceviche on a warm patio, please) but this recipe great for those chilly nights we’ve been having. Here I’ve grouped buttery basa fish with spicy chorizo, rich tomato, and earthy spices as warm a treat for the senses.One could also switch in a different fish such as halibut, cod, sole, or tilapia.
Mediterranean-inspired Fish and Chorizo Stew
Serves: 4, generously
Time: 1 hour 15 minutes
- 250 g Spanish chorizo, sliced up
- 1 Tbsp oil (if needed)
- 1/2 tsp fennel seeds, crushed slightly
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp paprika
- 1/4 tsp ground cayenne pepper
- 1/4 tsp ground cumin
- 2 dried bay leaves
- 1 red bell pepper, diced
- 2 medium russet potatoes, peeled and cut into small chunks
- 1 cup red wine
- 800 ml (1 can) crushed tomatoes
- 1/2 cup water or broth
(fish broth is ideal, but vegetable or chicken work also)
- 1 Tbsp tomato ketchup
- 400 g white fish, in chunks with skin and bones removed
(I used a basa fillet because I’m poor)
- juice of 1/2 lemon
- freshly ground black pepper, to taste
- salt, to taste
- fresh parsley
- In a large skillet over medium heat, brown the chorizo slices on both sides. Be careful not to burn the sausage. If this releases too much oil, remove some oil before proceeding. If not enough oil is released, add 1 Tbsp or so of oil.
- Push the sausage to the edge of the skillet. In the centre, fry the fennel seeds for 1 minute.
- Add the onion, garlic, paprika, cayenne, cumin, and bay leaves. Mix all of the skillet’s contents together and stir-fry for 2-3 minutes.
- Fold in the bell pepper and potatoes. Get them coated with the aromatics and warm them up for 2-3 minutes.
- Deglaze the pan with the red wine. Let some of the alcohol bubble away for a minute or so.
- Stir in the crushed tomatoes, water/broth, and tomato ketchup. Let the stew come to a gentle boil and let cook, covered, for 20-25 minutes or until the potatoes are barely tender.
- Nestle the fish pieces into the stew so that they are just covered in liquid at the top. Continue to cook the stew for 5 minutes, or until the fish is opaque and barely firmed up.
- Turn off the heat. Add the lemon juice, pepper to taste, and salt to taste. Remove the bay leaves.
- Serve garnished with fresh parsley, with saffron rice or crusty bread.