Fish and Pork Stew with Garbanzos
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- olive oil (for the baking tray)
- 2 red peppers (halved)
- 2 onions (diced)
- 2 cloves garlic cloves (finely chopped)
- 1 cup Chorizo (finely sliced)
- 2 Tbsps olive oil
- 1 Tbsp tomato puree
- ⅞ cup dry white wine
- 2 ½ cups vegetable stock
- 1 ¼ cups canned chickpeas (drained and rinsed)
- 4 Tomatoes (peeled and diced)
- espelette pepper
- 1 Tbsp paprika
- 3.333 cups grey Mullet (skinned, ready-to-cook, cut into bite-sized pieces)
Preparation steps
1.
Preheat the grill and oil and baking tray.
2.
Place the peppers, skin side up, on the baking tray and grill until the skin blackens. Remove from the grill, cover with a tea towel and leave to cool. Once cooled, peel and chop the peppers.
3.
Fry the onions, garlic and chorizo in hot oil for 2-3 minutes. Stir in the tomato purée and deglaze with the wine and the stock. Bring to the boil and then add the chickpeas, tomatoes and pepper. Season with salt, espelette pepper and ground paprika and simmer for around 5 minutes on a medium heat.
4.
Place the fish in the soup and allow to cook through for 2-3 minutes but do not allow the soup to boil again. Season to taste and served with grilled bread.
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