8 oz chorizo (or soy chorizo)
2 cups finely diced fennel (one large bulb)
1 cup finely diced onion
4 garlic cloves, crushed and roughly diced
2 tbsps tomato paste
1 cup dry white wine
4 cups Chicken Stock (or a good fish stock)
1 tsp fish sauce (leave out if using fish stock)
2 medium tomatoes, diced
8 oz fish cutlets
1 lb mussels
1 lb large prawns, raw, peeled and deveined
1/3 cup chopped flat leaf parsley
2 tbsps olive oil
salt and cracked pepper to taste
• In a large heavy bottomed pot or Dutch oven, brown chorizo in a little olive oil. Remove from casing and break up or crumble into small bite size pieces. Once browned, set aside. Pour off the fat, wipe pot with paper towel.
• In the same pot, heat olive oil on medium high heat. Add fennel and onion. Cook for about 5 minutes or until soft. Add garlic, sauté 3 minutes, stir occasionally, until garlic starts turn golden. Add tomato paste. Turn heat up to high, constantly stir, until paste darkens, about 3 more minutes. You are basically frying the paste to deepen the flavor of the dish. Add white wine and turn heat down to medium high, stir until it mostly evaporates, about 1-2 minutes. Add chicken stock, tomatoes, browned chorizo, and fish sauce and bring to a simmer.
• Once simmering, taste, and add salt and cracked pepper according to your preference. Add fish, simmer for a couple of minutes and then add prawns and mussels. Remember the larger the prawns or mussels or fish pieces the longer they take to cook, so look at all your seafood ingredients and determine which will take the longest to cook and put them in first.
• Finish with a squeeze of a half lemon and sprinkle generously with flat leaf parsley.