Spanischer Fischeintopf

Zutaten

• 500 g barramundi (cut into 125g pieces)
• 200 g chorizo (sliced in 1/4 lengthways and then widthways so you have wedges)
• 1 tin tomatoes
• 1/2 tsp chili flakes
• 100 g olives
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 400 ml veg stock
• 200 g fennel (sliced in half, root removed and then sliced into 1cm pieces)
• 1 red onion (sliced in half and then 4-5 wedges per half)
• 100 ml red wine
• 1 bay leaf
• 1 tbsp tomato paste
• 2 cloves garlic (crushed)
• 1 lemon (wedge)
• 2 tbsp parsley (roughly chopped)
• sourdough bread

Zubereitung

1. 1

   On medium-high heat fry chorizo in 1 tbsp oil for 2-3 minutes, remove and set aside

2. 2

   Add onion & fennel, cook for 2-3 minutes

3. 3

   Add red wine and cook for about 1 minute until reduced by ½

4. 4

   Add tomatoes, tomato paste, olives, chili, paprika, garlic, bayleaf & stock. On medium heat bring to a simmer and cook for 12 minutes

5. 5

   Salt the barramundi, drizzle with 1 tbsp oil and in a separate pan brown the skin for 2 minutes on medium-high heat

6. 6

   Add the chorizo back in and place the fish into the stew, pressing it down slightly but DON’T cover the skin with liquid

7. 7

   Cook in the oven @ 180c for 5-6 minutes. Remove from the oven and allow to rest for 3 minutes

8. 8

   Meanwhile, cut bread, drizzle with oil and grill in a grill pan

9. 9

   Serve stew sprinkled with parsley, squeeze of lemon and your charred bread