Your Email:

Your Name:

To:

Subject:

Message:
(Serves 5-6) 250g (9oz) Chorizo, chopped how you like 2 garlic cloves 2 onions 2 celery sticks, chopped nice and fine A few fennel seeds 200ml white wine 500ml fish stock 500g (18oz) white fish fillets (whatever you’re into) rub with a pinch of salt 750g (27oz) potatoes 1 tablespoon finely chopped parsley For the roasted tomato sauce 1kg (36oz) ripe tomatoes chopped in half A few finely chopped garlic cloves 2 tablespoons olive oil Make your tomato sauce first. Sit the tomato halves in an ovenproof dish so they’re nice and snug. Then mix the oil and garlic and drizzle it over the tomatoes. Season well, and stick the dish in a preheated oven at 180°C for 45 minutes, or until the toms go soft and start to brown. When they’re done, shove the whole lot through a sieve to get rid of the skinny odds and sods When that’s done, fry your chorizo in a big saucepan, until it begins to go crispy. Add the garlic, onion, celery, seeds, and potatoes. Leave for 10 minutes, until the vegetables begin to soften, add the wine and bring to a gentle simmer Next, add your stock and 250ml of your tomato sauce, bring back to a simmer, cover the pot and leave for 20 minutes. As this is cooking, skin your fish fillets and remove any small ‘pin’ bones, before cutting into large stew-sized chunks When the base has had its 20 minutes, pour all your fish (and any other seafood you may have) into the pot, cook for a few minutes and season. Serve your stew in bowls, garnish with the parsley and eat with some crusty bread - http://www.thriftygobbler.com/31/

Please enter the word you see in the image below: