Smoky prawn, fish & chickpea one-pot
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 3 tbsp olive oil
- 1 large onionfinely chopped
- 3 garlic clovesthinly sliced
- 2 tsp smoked paprika
- 150g chorizosliced
- 125ml white wine
- pinch of saffron
- 400g can peeled plum tomatoes
- 2 bay leaves
- pinch of caster sugar
- 400g can chickpeasdrained
- 4 x 120g chunky white fish fillets(such as coley, cod or haddock), skin and pin bones removed
- 8 large prawnsshells and heads on
- handful of flat-leaf parsleychopped
- crusty breadto serve
Nutrition: Per serving
- kcal476
- fat23g
- saturates6g
- carbs20g
- sugars9g
- fibre7ghigh
- protein39g
- salt1.9g
Method
step 1
Heat the oil in a large saucepan or flameproof casserole over a medium heat, then reduce the heat to low and cook the onion for 10-15 mins until soft. Stir in the garlic, paprika and chorizo, and sizzle for a few minutes more until fragrant and the chorizo has released its oil.
step 2
Add the wine and saffron, turn up the heat to medium and bubble until most of the liquid has reduced, about 5 mins. Pour in the tomatoes and the juice from the can, crushing the tomatoes a little with the back of a spoon, then half-fill the can with water and pour this in, too. Add the bay leaves, some seasoning and the sugar, then partially cover with a lid and bring to a simmer. Cook for 10-15 mins until the tomatoes have broken down and the sauce has reduced a little.
step 3
Tip in the chickpeas and return to a simmer, then gently place the fish fillets on top of the stew. Cover and cook for 3 mins until the fish is just opaque. Scatter the prawns around the fish fillets, then cover again and cook over a medium-low heat for another 5 mins, turning the prawns after 3 mins, until pink and cooked through. Scatter with the parsley, then serve in bowls with crusty bread for mopping up the stew.
