Coley & Chorizo Stew


Coley & Chorizo Stew
Recipe Type: RECIPE_TYPE
Cuisine: CUISINE
Author: Lizzie Kamenetzky via Delicious Magazine
Prep time:
Cook time:
Total time:
Serves: 4
A deliciously hearty Spanish style stew with fresh coley and spicy chorizo
  • 1 tbsp olive oil
    120g sliced cooking chorizo
    1 large onion
    1 tsp hot smoked paprika
    A pinch of chilli flakes
    75ml white wine
    400g can chopped tomatoes
    100g sliced roasted peppers
    200g tinned chickpeas (drained and rinsed)
    450g coley
    A handful of chopped fresh flat leaf parsley
  1. Heat 1 tbsp olive oil in a frying pan, add 120g sliced cooking chorizo and fry until just starting to crisp. Remove with a slotted spoon to a bowl and set aside.

    Finely chop 1 large onion then, in the same pan, soften it for 8 minutes over a low heat. Stir through 1 tsp hot smoked paprika and a pinch of chilli flakes and cook for 2 minutes more. Add the white wine, chopped tomatoes, sliced roasted peppers and tinned chickpeas (drained and rinsed). Season well, mix and bring to a simmer. Chop the coley fillet into large chunks and add to the pan along with the crisp chorizo. Bubble gently for 3 minutes or until the coley is just cooked through. Taste and adjust the seasoning, if need be.

    To freeze: make the sauce, then cool. Mix in the uncooked coley and freeze. Defrost before finishing the recipe.