This cozy oven-baked stew will warm you up on cold evenings. Chorizo adds a wonderful, autumnal flavor to this dish.
SERVES 2
70g of cooking chorizo cut into small pieces
Two small, thinly sliced onions
2 cloves of garlic, chopped
1 bay leaf
1 rosemary sprig
Add a pinch of chilli powder
1 thinly sliced celery stick
4 tbsp olive oil
150ml vermouth, eg Noilly Prat
1 cube of fish stock, dilute with 600ml boiling liquid
500g tomatoes deseeded, and chopped roughly
200g potatoes, cut in small pieces (approx 2.5 cm)
300g of cod loin. Skinned and chopped into pieces measuring 5cm.
200g mussels
Sea salt and freshly ground black pepper
To serve: Lemon wedges
- Pre-heat your oven to 220C/200C fan/gas 7. Mix together the onions, garlic and bay in a large roasting pan. Bake for 10-15 minutes, or until celery and onions are tender.
- Place the baking tin in the oven. Add the fish stock and vermouth. Mix in the tomatoes and season the dish. Return to the oven for five minutes.
- Add the potatoes to the prepared tin. Keep the potato mixture in the oven for approximately 15 minutes, or until it is just tender.
- Take the tin out of the oven one more time and place the fish and mussels in the stew. For another 5-6 minutes, return to the oven until the fish has turned opaque. Once the mussels are open and open, discard any remaining. Serve with the lemon wedges.
AS ALSO, WORKS WELL with clams and firm white fish fillets such as pollock, haddock, monkfish or hake.