Spicy Spanish Fish Stew

 This recipe originated from a Rick Stein  recipe from years ago when he visited Galicia and made a delicious fish stew. Now, this is a good recipe..... it still tastes amazing after all these years but I really like it a lot spicier with a greater depth of flavour.  Since then it has been chopped and changed around substantially until it fits our requirements perfectly.... I have found however that over the years its getting hotter and hotter!

Serves 4

Ingredients

4 Nice Pieces Cod or Hake patted dry and seasoned

300g Large Raw Prawns ( de veined and cleaned)

1 Whole Ring Spicy Chorizo Chopped into bitesize chunks( I have found Marks and Spencer the nicest so far for this )

2 Large Onions Roughly Chopped

2/3 Large Green/Yellow peppers roughly chopped

6 Large Cloves Garlic finely chopped

5 Hot Green Chillies finely chopped

750g/1kg Little New Potatoes chopped into bitesize chunks

2 Teaspoons Hot paprika

2 Teaspoons Sweet Paprika

2 Fish Stock Pots

Slaked cornflour if you want a thicker sauce

Olive Oil

Salt and Pepper

Enough water to cover

Heat a good glug of olive oil in a flame proof pot ( with a lid if possible ) and fry onions and garlic gently for about 10 minutes, add chopped chorizo and fry for about 5 minutes until all the lovely oil is released.

Add the paprika and cook for a couple of minutes until all the onions are coated then add the peppers and chillies and again just cook for a couple of minutes until all coated

Add potatoes and stir for a few seconds to coat.

Add stock pots and enough water to cover, bring up to the boil then turn down to simmer with the lid on for approx 15 minutes or until the potatoes are just cooked.

Add the prawns and place the fish carefully on the top, cover and cook for about 10 minutes. Test to see if salt and pepper is needed .

At this point I always stir in a little slaked cornflour to give it a more silky finish, it's not needed necessarily but we like the thicker sauce.

Spoon into warmed dishes.

This reheats ( without the fish ) really well so I always make enough for two days and then reheat well on the second day.