Spanish Fish Stew

🧂 Ingredients

• 500 g barramundi

  cut into 125g pieces
• 200 g chorizo

  sliced in ¼ lengthways and then widthways so you have wedges
• 1 tin tomatoes
• 1/2 tsp chili flakes
• 100 g olives
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 400 ml veg stock
• 200 g fennel

  sliced in half, root removed and then sliced into 1cm pieces
• 1 red onion

  sliced in half and then 4-5 wedges per half
• 100 ml red wine
• 1 bay leaf
• 1 tbsp tomato paste
• 2 cloves garlic

  crushed
• 1 lemon

  wedge
• 2 tbsp parsley

  roughly chopped
• sourdough bread

Instructions

• 1 On medium-high heat fry chorizo in 1 tbsp oil for 2-3 minutes, remove and set
  aside
• 2 Add onion & fennel, cook for 2-3 minutes
• 3 Add red wine and cook for about 1 minute until reduced by ½
• 4 Add tomatoes, tomato paste, olives, chili, paprika, garlic, bayleaf & stock. On
  medium heat bring to a simmer and cook for 12 minutes
• 5 Salt the barramundi, drizzle with 1 tbsp oil and in a separate pan brown the
  skin for 2 minutes on medium-high heat
• 6 Add the chorizo back in and place the fish into the stew, pressing it down
  slightly but DON’T cover the skin with liquid
• 7 Cook in the oven @ 180c for 5-6 minutes. Remove from the oven and allow to rest
  for 3 minutes
• 8 Meanwhile, cut bread, drizzle with oil and grill in a grill pan
• 9 Serve stew sprinkled with parsley, squeeze of lemon and your charred bread

Nutrition Info