Coley & Chorizo Stew
- 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)
A handful of chopped fresh flat leaf parsley
- 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.