Recipe
for :
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Fish Stew with Chorizo and Olives
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This year (2008) sees the 10th birthday of Loch Fyne
Restaurants (www.lochfyne.com),
the UK’s most popular seafood restaurant group.
 To
celebrate its 10th year, Loch Fyne Restaurants has compiled
a list of ‘top ten’ sustainable fish dishes,
with contributions from staff, guests and partner companies.
Mark Derry, Managing Director and company founder said:
“We asked some of our favourite people to give
us their most loved recipes using fish and shellfish
from sustainable sources. We discovered that many of
the people we work with day to day - the oyster farmer
from the loch, the salmon farmers, even our waiting
staff - have a real talent in the kitchen so we are
excited to share their recipes as we celebrate our birthday.”
This recipe comes from Lyme Regis RNLI lifeboat station
where they like Fish Stew with Chorizo and Olives .
. .
Ingredients
for Fish Stew with Chorizo and Olives
500g lightly salted white fish fillets, such as whiting
or pollack
1 large or 4 small, chorizo sausages, about 250g in
total
2 artichoke fronds
2 garlic cloves, pureed
2 onions, sliced
1 red pepper, deseeded and sliced
1 red chilli, deseeded
2 tsp of paprika
Handful of pitted black olives
1 tin of chopped tomatoes
500ml fish or shellfish stock
200ml white wine
Handful of fresh, chopped basil
How
to make Fish Stew with Chorizo and Olives
- Cut
the artichokes into quarters and finely slice the
olives and chilli.
- Cut
the peppers into roughly 1 inch pieces.
- Cut
the sausage(s) into half inch pieces.
- Sweat
the onions and peppers in olive oil for two minutes,
add the chilli and garlic and continue to cook for
another minute.
- Mix
in the paprika and olives and then add the white wine,
fish stock, tomatoes and bring to a simmer.
- Add
the fish and season with salt and pepper to taste.
- Remove
from heat and add in diced chorizo and roughly chopped
basil.
Serves
4
Loch
Fyne Restaurants
www.lochfyne.com
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