This delicious and simple one pot is low in fat and high in protein . It allows you to showcase the best of local seafood
The addition of vegetables increases the vitamin and mineral content. It is lighter and so much more refreshing than the traditional creamy version. It is a meal in itself but would also be delicious with a slice of homemade brown bread or garlic toasted sourdough.
Serves: 4 people Prep time: 20 mins
2 chorizo sausages, chopped
2 onions, chopped
2 sticks celery, chopped
2 cloves garlic, crushed
2 anchovies, chopped
800ml Fish stock
400g passata or crushed tomatoes
1 handful parsley, chopped
400g potatoes, peeled and chopped 1cm square
1 courgette, sliced & quartered
Pinch saffron, dissolved
Pepper and salt
20 cherry tomatoes, halved
600g mixed fish, including smoked and shellfish
Zest & juice 1 lemon
A few shots Tabasco (optional)
Small handful samphire (optional)
1. Place the potatoes in a steamer to cook for 8 mins.
2. Cook off the chorizo for 3-4 mins in a pot, remove and set aside.
3. Heat 1 tbsp. olive oil in the pot, cook the onions, celery and garlic for 3-4 mins.
4. Add back in the chorizo and anchovies, add in the stock, parsley, courgette and the passata and simmer for 5 mins, season.
Add in the fish, potatoes and cherry tomatoes, simmer for a further 5 mins.
6. Serve warm in bowls, topped with lemon zest and juice. Add samphire or Tabasco to taste.
Variations: You can use any sustainable fish you like; I like mixing in smoked and shellfish. You can replace the potato with sweet potato if you wish.
Serving suggestions : Serve immediately in bowls as a main meal.
Storage: This will keep for 2-3 days in the fridge but the fish will break up over time.