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.
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.
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.