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Winter fish stew

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There’s nothing better than a warming stew on a cold evening, we love this fish and chorizo version from Barbora Stiess of The Devilled Egg Kitchen Academy 

Serves 2

You will need

Hake fillets 2
Chorizo 80g, cubed
Small red onion 1, finely chopped
Garlic clove 1, finely sliced
Dried mixed herbs 1/2 tsp
Sweet smoked paprika 1/2 tsp
Chilli powder large pinch
Saffron small pinch
Sumac 1/4 tsp
Honey 1 tsp
Butter beans 1 tin
Red pepper 1, cubed
Large tomatoes 2, chopped
Chopped tomatoes 1 tin
Kale 2 large handfuls, chopped

Method

  1. For the stew: add the chorizo to a hot frying pan, cook for a minute and then add the onion.
  2. Once the onion starts to brown, add the garlic and cook for another minute, then add the tomatoes and pepper, followed by the saffron, sumac, herbs, paprika, honey, chilli and beans, then cover and simmer for 20 minutes.
  3. Add the kale right at the end and wilt slightly.
  4. For the fish: heat a large glug of oil in a pan. Season the skin of the fish and put it skin side down into the hot oil.
  5. Leave for a couple of minutes before checking, you want a golden and crispy skin before flipping over. Finish cooking on the other side until the flesh feels firm and the flakes are well defined. Serve on top of the stew.

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