Ingredients
- Serves four
- ¼c olive oil
- 300g baby or new potatoes, scrubbed and sliced thickly
- ½ medium fennel bulb, very thinly sliced length ways
- 2 garlic cloves, finely chopped
- ½ c crushed tomatoes
- salt
- 500g fish, cut into bite size pieces
- 1c coarsely chopped chorizo
- ¼ c white wine or Pernod
- 2 tablespoons chopped fresh dill (optional)
- Lemon wedges to serve
- Loads of crusty bread
Fish stew with fennel, chorizo and baby potatoes
Method
- Heat oil in a large pot over medium-high heat
- Cook potatoes, tossing occasionally, until they begin to soften, about 3 minutes
- Add the fennel and garlic, stirring occasionally until the fennel is soft, about 2 minutes
- Add the chorizo and cook until it begins to release its oil and flavour
- Add the wine or Pernod and cook until evaporated
- Add the tomatoes, two cups of water and bring to the boil, reduce heat and simmer until the potatoes are tender Add the fish, cover the pot and reduce heat
- Simmer until the fish is just cooked
- Check for seasoning and serve with a side plate of warm bread
Comments
Thanks to Brydone Organic Growers– fennel, Basecamp Salami – venison chorizo and to Edmonds Fish Supply – gurnard for providing the ingredients used in the demonstration.
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