Spanish Fish Stew with Chorizo
Ingredients
400 gm Angelakis Mulloway Fillets
200 gm Angelakis Bight Redfish Fillets
200gm Angelakis Squid Tubes
2 Barossa Fine Foods Chorizo, sliced
1 Red Onion, finely chopped
4 Cloves Garlic, minced
2 tbls Olive Oil
½ Cup Rosé
1 (400 gm) Can Cherry Tomatoes
1 (400 gm) Can Chickpeas
200 gm Chargrilled Capsicums, sliced
1 tsp Smoked Paprika
1 tsp Sweet Paprika
½ tsp Sea Salt
½ tsp Cracked Black Pepper
2 tbls Tomato Paste
½ Cup Fish Stock
Method
Heat a large heavy based saucepan or Dutch oven (with a lid) over a medium heat, add the olive oil and brown the chorizo, remove the chorizo & set aside, add the onion and garlic and sauté until soft and fragrant, add the rosé, and cook for a minute then add the cherry tomatoes, smoked & sweet paprika, cooked chorizo, sea salt, pepper, tomato paste and fish stock. Bring to a simmer and reduce heat to a very gentle simmer with the lid on for 30 minutes, stirring occasionally.
Remove the lid and add the drained chickpeas & sliced red capsicum. Cut the mulloway & Bight
redfish into cubes (approximately 2 cm cubes) and the calamari tubes into rings, add to the saucepan. Allow to gently simmer for a further 30 minutes with the lid off, stirring occasionally taking care not to break up the fish pieces.
Serve with thickly sliced crusty bread.