This has to be one of my all-time favourite recipes. It’s hearty, easy to make, packs big flavours and an aroma when cooking that will have everyone’s mouth watering. This is one of those rare stews which is perfect any time of the year, be it the height of Summer or the depths of Winter. I eat a bowl and I’m taken back in time to our family holiday in Sicily a couple of years ago, lovely when food triggers happy memories like that isn’t it? Bold Mediterranean flavours with a chilli kick to warm your soul…ah I could talk about it all day but instead I’ll cut to the chase and share the recipe.
3 tbsp olive oil
1 large red onion, chopped
2 fennel bulbs, chopped
150g chorizo, diced
1 red chilli, finely chopped (or more if like us you like things hot)
2 cloves garlic, crushed
½tsp paprika powder
400g tin chopped tomatoes
100ml fl oz fish stock
150ml white wine
400g peeled prawns
650g mixed fish (fish pie mix from supermarkets or ask your local fishmonger for a selection of Pollock, salmon and cod)
3 tbsp flour
Heat the olive oil in a large pan and add the onions, fennel, diced chorizo, chilli and garlic to fry for a few minutes over a low to medium heat.
Add the paprika and tomatoes and cook until reduced to a thickish sauce.
Add the fish stock and white wine and bring to a simmer.
Add the prawns and fish and cook for a further 10 minutes until the fish has cooked.
Yummy served with chunks of crusty bread.
Serving tip: Finely grate lemon zest on top for a zingy hit.