Fish chorizo stew with confit garlic aioli
Ingredients
- 1 fennel bulb finely chopped
- 1 onion finely chopped
- 2 large garlic cloves crushed
- 100g chorizo skin removed, sliced into rounds
- pinch of chilli flakes
- pinch of saffron
- 2 bay leaves
- 150ml white wine
- 600ml passata
- 2 x 400g cans chickpeas drained
- 8 large raw shell-on prawns or 165g raw jumbo prawns
- 800g sustainable white fish (such as European hake), cut into large chunks
- small bunch of parsley chopped
- 1 baguette sliced, to serve
- 1 large whole garlic bulb
- 250-300ml rapeseed or olive oil
- 3 egg yolks (freeze the whites to use in another recipe)
- squeeze of lemon juice plus a pinch of lemon zest
Instructions
Fish & chorizo stew with confit garlic aioli serves 6 original recipe by BBC Good Food.
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