Fish stew with chorizo bay and tomatoes recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Fish stew with chorizo bay and tomatoes recipe By You Magazine - November 21, 2021 This cosy oven-baked stew is perfect for chilly evenings. The chorizo brings a wonderfully smoky richness to a gorgeously autumnal dish. Lizzie Mayson SERVES 2 70g cooking chorizo, cut into very small chunks 2 small onions, thinly sliced 2 garlic cloves, sliced 1 fresh bay leaf 1 rosemary sprig Pinch of chilli flakes 1 celery stick, thinly sliced 4 tbsp olive oil 150ml vermouth (eg Noilly Prat) 1 fish stock cube, diluted with 600ml boiling water 450g tomatoes, deseeded and roughly chopped 200g potatoes, peeled and cut into little chunks (about 2.5cm) 300g cod loin, skinned and cut into 5cm chunks 200g live mussels Sea salt and freshly ground black pepper Lemon wedges, to serve Preheat your oven to 220C/200C fan/gas 7. In a medium-sized roasting tin, toss together the chorizo, onions, garlic, bay, rosemary, chilli flakes, celery and olive oil. Pop into the oven for about 10-15 minutes until the onions and celery are tender and turning golden. Remove the roasting tin from the oven and pour in the vermouth and fish stock. Stir through the tomatoes, then season and return to the oven for 5 minutes. Remove the tin from the oven and stir in the potatoes. Return to the oven for about 15 minutes until the potatoes are just tender to the point of a knife. Remove the tin from the oven once more and tuck the fish and mussels into the stew. Return to the oven for a final 5-6 minutes until the fish is opaque and the mussels pop open (discard any that remain closed). Serve with the lemon wedges. ALSO WORKS WELL WITH clams and firm white fish fillets such as pollock, haddock, monkfish or hake. Now buy the book Our recipes are from One Dish Fish by Lola Milne, published by Kyle Books, price £17.99. To order a copy for £15.29 until 5 December, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved