Name: Smoky prawn, fish & chickpea one-pot
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 3 tbsp olive oil -; 1 large onion, finely chopped -; 3 garlic cloves, thinly sliced -; 2 tsp smoked paprika -; 150g chorizo, sliced -; 125ml white wine -; pinch of saffron -; 400g can peeled plum tomatoes -; 2 bay leaves -; pinch of caster sugar -; 400g can chickpeas, drained -; 4 x 120g chunky white fish fillets (such as coley, cod or haddock), skin and pin bones removed -; 8 large prawns, shells and heads on -; handful of flat-leaf parsley, chopped -; crusty bread, to serve -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Smoky prawn, fish & chickpea one-pot

1. 3 tbsp olive oil -

2. 1 large onion, finely chopped -

3. 3 garlic cloves, thinly sliced -

4. 2 tsp smoked paprika -

5. 150g chorizo, sliced -

6. 125ml white wine -

7. pinch of saffron -

8. 400g can peeled plum tomatoes -

9. 2 bay leaves -

10. pinch of caster sugar -

11. 400g can chickpeas, drained -

12. 4 x 120g chunky white fish fillets (such as coley, cod or haddock), skin and pin bones removed -

13. 8 large prawns, shells and heads on -

14. handful of flat-leaf parsley, chopped -

15. crusty bread, to serve -

How to cook deliciously - Smoky prawn, fish & chickpea one-pot

1. Stage

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.

2. Stage

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.

3. Stage

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.