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This Stew is a hearty and rustic winter warmer. Paprika, chillies and cinnamon help liven up a tomato rich stew; add sumptuous chorizo and chickpeas and you’ll be one satisfied so and so. If there is such thing as the ease to taste ratio then this one is well up there - easy to make and very delicious. This one is a crowd pleaser! The inspiration for this comes through some common Spanish flavours: chorizo, chickpeas, peppers, paprika, but this certainly isn’t traditionally Spanish. It is a fusion of sorts but it comes together well and if you get the spices right it should just tickle your mouth and clear those winter clogged sinuses. If I still have a cold after this then I have little hope left. Top Tip: The main stew is easy to increase in volume so make a bigger portion and freeze the extra, you can always defrost later and add heat up with fresh fish. You could vary this up by replacing the fish with chicken or accompanying with rice. I enjoy the dish with crusty bread but it’s a versatile stew that you could easily be creative with. Fish: Use any white fish you desire - I tend to use haddock as it is normally available but monkfish or pollack would be ideal. A white fish with firm meaty flesh will do the job well.
Prep Time: 30 mins Cooking Time: 1 hour Serves: 3
Ingredients:
2 onions - diced
2 garlic cloves - grated
2 chillies - diced (to the heat of your choosing)
2 peppers - sliced into strips
1 large chorizo - chopped roughly
1 tsp of ground cumin
1 tsp of smoked paprika
1 tsp of sweet paprika
2 bay leaves
2 cinnamon sticks
1 tin of chickpeas
200ml chicken stock
1 400g tin of chopped tomatoes
1 Haddock fillet
300g of spinach
Method: 1). Add diced onions, grated garlic, peppers and chillies. Cook this for 5-10 minutes (until the onions have softened). 2). Move the vegetables to one side of the dish and after you slice your chorizo into rustic chunks, add it to the empty half of the dish so the heat can draw out the richly red paprika oil out of the chorizo - this should take 5 minutes. 3). Add cumin, both sweet and smoked paprika, cinnamon sticks and bay leaves for a few minutes - make sure there is enough oil and that the spices don’t burn. 4). Add the chickpeas to the pot (you can add some of the chickpea water too). Add chicken stock and the tinned tomatoes. Give the concoction a good stir and taste - add seasoning (salt and pepper) appropriately. Raise the pot to the boil and cook in the oven for 45 mins at 170 degrees. 5). After this, take out of the oven and add in your fish. Return to the oven for a further 10 -15 minutes so your fish is lightly cooked (I usually whack the heat up to 220 at this point). 6). Remove the stew from the oven. Carefully take the fish out of the pot and lay it to one side. 7). Add the spinach into the hot stew and mix until it is just wilted. 8). Serve the stew into shallow bowls and place your fish on top. Crusty bread is a must to soak up the tasty juices.