Coley & Chorizo Stew
30 minutes
4
A deliciously hearty Spanish style stew with fresh coley and spicy chorizo
- 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.
N.B.
To freeze: make the sauce, then cool. Mix in the uncooked coley and freeze. Defrost before finishing the recipe.
With thanks to
Details:
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Author: Lizzie Kamenetzky via Delicious Magazine
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Prep time:
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Cook time:
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Total time:
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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