Total Time45 mins

This is one of my favourite Mediterranean ‘go-to recipes’ because it is nutritious, versatile, easy to make, delicious and a great crowd pleaser! Feeds 6-8 hungry people (but also a good batch cook recipe) Takes 45 minutes to prepare and cook.

 4 tbsp extra virgin olive oil (divided into 2)
 2 medium red onions – chopped
 1 head of celery – chopped
 1 large potato/ sweet potato – peeled and diced
 2 heaped tablespoons (approx. 10cm)– chopped chorizo sausage
 1 red or green pepper – deseeded – cut into cm pieces
 6 cloves of garlic – chopped and mashed
 2 tablespoons of rose harissa paste
 Juice of zest of one lemon
 1 fish / vegetable stock cube
 1 tin of good quality tomatoes / 6 fresh tomatoes - chopped
 1 tin / jar of chickpeas (giant ones if you can get them)
 1 bunch of coriander
 1 large fillet of cod (or fish of choice)
 Handful of raw prawns (optional)
 Handful of raw mussels (optional)
 Salt and Pepper to season

Place the lemon zest, 2 tbsp of coriander finely chopped, 2 of the crushed garlic cloves into a bowl with 2 of the tablespoons of olive oil – sprinkle with salt – set aside. Then juice the lemon - and set aside separately.


Heat the other 2 tbsp of olive oil in a pan, add the chopped onions, celery and potato with the chorizo. Gently cook for 6-8 minutes until cooked and aromatic.


Add the harissa paste, garlic and chopped pepper – cook for a few moments.


Add the lemon juice, stirring to stop anything sticking to the bottom of the pan.


Add the tomatoes, the stock cube and chickpeas. Use the tomato tin to add 2 cans worth of water.


Place a lid on top and allow to cook through for 10 minutes on a gentle heat until potato cubes are cooked.


Add large chunks of your fish into the sauce and your seafood of choice, replace the lid and allow to cook for another 8 minutes gently.


Just before serving, add your lemon zest, coriander and garlic mix and sprinkle the remaining coriander on top.


Check seasoning and serve with warm crusty olive bread or bread of choice.

Spicy spanish fish stew

Keep it veggie – Don’t add chorizo sausage – Use one large jar of giant chickpeas and add another pepper.


Swap the fish/ seafood for chicken thighs – add with chorizo after sweating off celery and onions.

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