Bold flavours like chorizo and fennel provide hearty results in this easy-to-make stew.
Ingredients
Hands-On Time: 15 minutes
Cook Time: 30 minutes
Serves: 4
Equipment:
- large saucepan,
- slotted spoon
Ingredients
- 1 tbsp olive oil
- 150g cooking chorizo, diced
- 1 large onion, thinly sliced
- 2 tsp fennel seeds
- 200ml white wine
- 1 x 400g tin chopped tomatoes
- Good pinch of caster sugar
- 150ml fresh fish stock
- 400g mixed frozen seafood, defrosted (prawns, squid, mussels, white fish)
- 4 tbsp mayonnaise
- 1 garlic clove, crushed
- Pinch of saffron threads, soaked in 1 tbsp boiling water
- Handful of chopped flat-leaf parsley, to garnish
- Sea salt and black pepper
Method
- Heat the oil in a large saucepan and fry the chorizo until it starts to crisp. Remove with a slotted spoon and set aside. Add the onion to the saucepan and fry for 10 minutes until softened. Add the fennel seeds and fry for a minute more.
- Add the white wine and bubble away until reduced by half, then add the tomatoes, sugar and stock and season well. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Add the seafood and return the chorizo to the saucepan; simmer very gently for 5 minutes until the seafood is just cooked.
- While it’s cooking mix the mayonnaise with the garlic and saffron (and its soaking liquid). Serve the stew in bowls with a scattering of parsley and a dollop of the saffron mayo.
Notes:
Bold flavours like chorizo and fennel provide hearty results in this easy-to-make stew. If you can’t get your hands on saffron, the mayo can be pumped up with some chopped parsley and a squeeze of lemon juice.
Packs of frozen seafood are a fantastic standby freezer ingredient and can be used in paella or in a tomato-based pasta sauce.
Try to track down good quality fish stock to use for this recipe – a stock cube will suffice but stock can also often be found in liquid form in the chiller cabinet as well as in packets that will keep in your store cupboard.
