“We adore this fish and chorizo stew. It’s quick to make but full of flavour (and tastes even better as leftovers the next day),” write Sophie Ellis-Bextor and Richard Jones in their new family cookbook.
Here’s how to whip it up for your clan.
Serves: 4
Ingredients:
- 2 tablespoons olive oil
- 200g cooking chorizo, chopped into bite-sized chunks
- 1 large onion, roughly chopped
- 3 garlic cloves, finely sliced
- 2 celery sticks, chopped
- 2 red capsicums, deseeded and chopped
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 400ml red wine
- 1 tablespoon tomato purée
- 2 × 400g cans of chopped tomatoes
- 1⁄2 teaspoon dried chilli flakes
- 200g couscous
- 1 vegetable stock cube
- 300ml boiling water
- 400g firm white fish fillets
- 1⁄2 bunch of flat leaf parsley leaves
- 1 lemon, cut into wedges
- salt and black pepper
Method
Heat the olive oil in a large pan over a medium heat and chuck in the chorizo. Fry for a few minutes or until it starts to release a little of its oil, then add the onion and garlic and fry for a further five minutes.
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Add the celery and capsicums, along with the coriander and fennel seeds and fry for a further five minutes. Pour in the wine and let it evaporate a little, then add the tomato purée, chopped tomatoes and dried chilli flakes and season with salt and pepper.
Meanwhile, bring the kettle to the boil. Place the couscous in a medium mixing bowl. Pop the stock cube into a measuring jug and pour over the measured boiling water, then give it a good mix. Pour 200ml of the stock over the couscous and cover or place a lid on top. Leave to steam for five to eight minutes.
Pour the remaining stock into the tomato pan and bring to the boil. Carefully nestle the fish fillets into the sauce so they are mostly covered, then pop a lid on the pan and simmer for five minutes.
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Fluff the couscous with a fork. When the fish is lovely and flaky, serve the stew with a sprinkle of parsley leaves, with lemon wedges and some fluffy couscous on the side.
Love. Food. Family: Recipes From The Kitchen Disco by Sophie Ellis Bextor and Richard Jones is published by Hamlyn, food photography by Issy Croker.
– With PA
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