Ingredients:

1 chorizo, chunk-ly sliced
3 different fillets of fish, cut into chunks
4-6 scallops (optional)
1 onion, diced
3 garlic cloves, finely diced
1 green chilli, finely sliced (optional)
¼ cup celery, chopped
1 potato, cubed
1 tin plum tomatoes, drained with 4tbp tomato sauce reserved
½ cup white wine
½ cup fish stock
2 bay leaves
pepper

Method:

Fry the chorizo in a heated pot for about 3 mins. The oils from the sausage would have leached out by then. Now add in the onion, garlic, chilli, celery and potato. Cook it for 5-7 mins over medium heat, taking care not to let the vegetables brown to much.  Add the wine and let it reduce. Now add in the tomatoes and give them a bash with your spoon. Pour in the stock and 4 tbp of reserved tomato sauce. Add the bay leaves and pepper (however much you want). Let everything cook down for about 2-4 mins. Now add in the fish and cook for 5-10 mins, depending on the thickness of the fish. You can cook it more if you want, but be prepared for the fish breaking up.

What I like about this recipe is that it’s a great tasting soup and if I want to bulk it up with some chickpeas or spinach and let the liquid reduce a little more before adding the fish, I get a great stew.

Martin had his with some bread. Since it was a little bit more soupy than stewy, he was happily dunking his bread into the spicy red liquid.

I had mine with some couscous and it was delish! The spicy-ness of the chorizo coupled with the sweetness of the fish was just too good to be true.  The soup was incredibly rich and tasted like it had been cooked for ages, even though it was quite easily and quickly prepared. A good stock is definitely key! There was more than enough for both of us to have seconds :) Cant wait for the next chorizo meal!!