Fish and Chorizo stew (and veg alternative)

1/2 Chorizofish and chorizo stew
white fish – eg. Pollack
1 red onion
1 carrot
1 stick celery
1 can chickpeas
1 tin chopped tomatoes
2 cloves garlic
1/2 pt chicken stock
1 tsp italian herbs
1 tbsp tomato puree
1 pinch saffron

Chop Chorizo and vegetables into small pieces (around 1cm). Crush garlic. Add all to a wide bottomed pan, with stock, tomatoes, drained chickpeas, and the tomato puree, herbs and spices.

Mix so all ingredients are well combined, and bring to the boil. Gently simmer for 10 Minutes.

Chop fish into chunks, and add to the stew after 10 minutes. Continue to simmer until fish is cooked.

Serve with saffron rice.

Nb. To veggify – or pesky/veggify for those who eat fish but not meat. Replace Chorizo with 1/2 teaspoon of smoked paprika, and add some more veg, or potatoes instead of the meat and fish as required.  Also swap chicken stock for fish or veg stock. Or just water and a bit of salt.

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