Ingredients
The following ingredients have 4 Servings
- 1/4 cup (60ml) olive oil
- 1 chorizo sausage, sliced
- 1 onion, sliced
- 4 garlic cloves, crushed
- 2 teaspoons smoked sweet paprika
- 1/2 teaspoon saffron threads, soaked in 2 tablespoons cold water
- 410g can butter beans, rinsed, drained
- 600ml fish stock
- 1 red capsicum, roasted, cut into strips
- 6 tomatoes, peeled, seeds removed, sliced
- 300g blue-eye cod, skin removed, cut into 2cm pieces
- 500g green prawns, peeled, vein removed, tails intact
- 2 tablespoons fish sauce
- Roughly torn flat-leaf parsley, to serve
Instruction
- Heat oil in a frypan over medium heat and fry chorizo until crisp. Transfer to a plate lined with paper towel to drain.
- Add onion and cook for 2-3 minutes or until softened. Add garlic and paprika and cook for a few seconds, then add saffron and its soaking liquid, beans and stock and bring to boil. Reduce heat to low and return chorizo to frypan with capsicum, tomatoes, fish, prawns and fish sauce. Simmer for 5-6 minutes or until fish is cooked through. Serve in a large casserole dish garnished with parsley.
- Offer garlic mayonnaise and crusty bread to serve. Taste and season if needed.
