Spanish Fish Chorizo Stew gets supper on the table fast with rustic Spanish flavors. This is not authentic but uses the ingredients of most Spanish food including peppers, olives, and paprika. It is bulked out with chickpeas, which keep it filling while keeping the budget low. I wouldn’t go for expensive fish at all with this, as I feel the other ingredients have too much of a presence and would overwhelm an expensive fish fillet. You can use jarred peppers so that you save prep time, frozen chopped onions will also speed things up.
Garnacha Blanca is a lovely fresh Spanish white that pairs well with fish and seafood. A lightly chilled Tempranillo would also pair with the smoky paprika flavors.
Spanish Fish and Chorizo Stew
3 Banana shallots diced
200g Chorizo peeled and sliced
2 Garlic cloves minced
1 Red bell pepper diced
400g Can chickpeas
2 cups Fish stock
1/2 cup White wine
1/2 cup Black olives
200g Cod or Basa filets sliced
In a Dutch oven, heat some oil over medium heat and sauté the onion for 3 minutes, then add the sliced chorizo and cook for 2-3 minutes to release the oils. Add the garlic and pepper and stir so it becomes coated in the chorizo oil. Cook for a few more minutes until the pepper has softened.
Add the chickpeas, paprika, tomatoes, fish stock, and wine. Season to taste. Stir the stew then cover and simmer for 5 minutes.
Remove the old and add the olives and parsley. Place the fish on top of the stew and cover. cook until opaque, approximately 7-10 minutes.
serve in 2 bowls and sprinkle over the remaining parsley.
Spanish Fish Chorizo Stew is warming, but light enough to have any time of the year when you want to get supper on the table fats.