Coley & Chorizo Stew

A deliciously hearty Spanish style stew with fresh coley and spicy chorizo

  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.
  2. 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.

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

 
With thanks to Lizzie Kamenetzky via Delicious Magazine

Details:

  • Author: Lizzie Kamenetzky via Delicious Magazine
  • Prep time:
  • Cook time:
  • Total time:
  • Serves: 4

Ingredients:

  • 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