Chickpea and Chorizo stew with pan fried Sea bass

To me, this stew is a stew for all seasons. Make it as is and it’s perfect with a glass of red, in front of a fire in the depths of winter. Or add pan fried Sea bass, or any white fish, and you’ve changed it into something light and summery. The punchy flavours of this stew works really well with the delicate fish. They somehow balance each other. But the stew is equally good with some crusty bread. I add potatoes to the stew, to bulk it out and to make it budget friendly, but you can omit them as you see fit or use sweet potato. This dish has been one of my most popular dishes on Instagram, so I hope my friends there will enjoy this recipe as much I do. Serves 4.

Preparation: 10 mins

Cooking: 40-50 mins

Ingredients

  • 300g cooking chorizo
  • 400g baby potatoes
  • Small bottle of red wine (175-187ml)
  • Tinned tomatoes (chopped or plum) x2
  • 2 tsp smoked paprika
  • Tin chickpeas x1
  • 1 chilli, optional 
  • Olive oil, for frying Sea bass
  • 4 Sea bass fillets, or other white fish
  • Salt and pepper 
  • 1/2 lemon 

Instructions

  • Remove skins from chorizo and dice.
  • Thinly slice potatoes.
  • Heat cast iron casserole dish or similar and pan fry chorizo on a medium- high heat for 3-5 minutes or until lightly browned (do not add oil prior to adding chorizo as it will release oil during frying.)
  • Add tinned tomatoes, red wine, paprika and potatoes, and chilli if using. If using tinned plum tomatoes, break up with a wooden spoon. Cover and cook over low- medium heat for 10 minutes. Stir regularly.
  • Remove lid and cook for a further 25-30 minutes or until potatoes are soft and the sauce has thickened slightly.
  • Add chickpeas at the end and warm through.
  • Heat frying pan over a medium-high heat and add dash of olive oil once pan is hot. Place fillets in the pan skin-side down. Press down on the fillets to prevent curling and to ensure even cooking of the skin. Cook for 2-3 minutes until the skin is nicely golden and crisp then carefully turn the fillets over to cook for 1 minute or until cooked through. The fish is cooked when the flesh becomes opaque.
  • Season the stew and the fish, to taste. Squeeze lemon over the fish.
  • Serve and enjoy!

2 Comments Add yours

    1. missannik says:

      Thanks so much. 🙂

      Like

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