Tue, 14 November 2017
Serves: 4 people
Prep time: 20 mins
Ingredients:
2 chorizo sausages, chopped
2 onions, chopped
2 sticks celery, chopped
2 cloves garlic, crushed
2 anchovies, chopped
800ml Fish stock
400g passata or crushed tomatoes
1 handful parsley, chopped
400g potatoes, peeled and chopped 1cm square
1 courgette, sliced & quartered
Pinch saffron, dissolved
Pepper and salt
20 cherry tomatoes, halved
600g mixed fish, including smoked and shellfish
Zest & juice 1 lemon
A few shots Tabasco (optional)
Small handful samphire (optional)
Method:
1. Place the potatoes in a steamer to cook for 8 mins.
2. Cook off the chorizo for 3-4 mins in a pot, remove and set aside.
3. Heat 1 tbsp. olive oil in the pot, cook the onions, celery and garlic for 3-4 mins.
4. Add back in the chorizo and anchovies, add in the stock, parsley, courgette and the passata and simmer for 5 mins, season.
5. Add in the fish, potatoes and cherry tomatoes, simmer for a further 5 mins.
6. Serve warm in bowls, topped with lemon zest and juice. Add samphire or Tabasco to taste.