This Fish and Chorizo Stew is a hearty, simple meal the whole family will love. Tender fish and smoky chorizo come together in a cozy broth, topped with a spoonful of garlic mayo and served with warm bread for dipping. Perfect for an easy weeknight dinner that brings everyone to the table.
Based on 4 servings, adjust as needed.
Heat a dash of olive oil in a large pan over a low-medium heat and fry the sliced fennel and onion for 10 mins, stirring often until translucent.
Stir in the crushed garlic and chorizo, cooking for a couple of minutes until the chorizo has released some of its oils into the pan. Add the chilli flakes, saffron, bay leaves and wine. Turn up the heat and bubble for a minute or two, then pour in the passata. Season well, cover and simmer gently for 15 mins. Once cooled completely, the stew base will keep chilled in an airtight container for two days or frozen for up to two months.
While the stew base is simmering, add the chickpeas, prawns and white fish. Cover and simmer for 5 mins more until the fish is opaque and the prawns are pink.
Taste for seasoning and scatter with a pinch of lemon zest and the chopped parsley. Serve in shallow bowls with a dollop of the aïoli (garlic mayo) and slices of baguette for dunking.