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Fish Stew with Chorizo and Olives

This year (2008) sees the 10th birthday of Loch Fyne Restaurants (, the UK’s most popular seafood restaurant group.

To celebrate its 10th year, Loch Fyne Restaurants has compiled a list of ‘top ten’ sustainable fish dishes, with contributions from staff, guests and partner companies.

Mark Derry, Managing Director and company founder said: “We asked some of our favourite people to give us their most loved recipes using fish and shellfish from sustainable sources. We discovered that many of the people we work with day to day - the oyster farmer from the loch, the salmon farmers, even our waiting staff - have a real talent in the kitchen so we are excited to share their recipes as we celebrate our birthday.”

This recipe comes from Lyme Regis RNLI lifeboat station where they like Fish Stew with Chorizo and Olives . . .

Ingredients for Fish Stew with Chorizo and Olives

500g lightly salted white fish fillets, such as whiting or pollack
1 large or 4 small, chorizo sausages, about 250g in total
2 artichoke fronds
2 garlic cloves, pureed
2 onions, sliced
1 red pepper, deseeded and sliced
1 red chilli, deseeded
2 tsp of paprika
Handful of pitted black olives
1 tin of chopped tomatoes
500ml fish or shellfish stock
200ml white wine
Handful of fresh, chopped basil

How to make Fish Stew with Chorizo and Olives

  • Cut the artichokes into quarters and finely slice the olives and chilli.
  • Cut the peppers into roughly 1 inch pieces.
  • Cut the sausage(s) into half inch pieces.
  • Sweat the onions and peppers in olive oil for two minutes, add the chilli and garlic and continue to cook for another minute.
  • Mix in the paprika and olives and then add the white wine, fish stock, tomatoes and bring to a simmer.
  • Add the fish and season with salt and pepper to taste.
  • Simmer for 10 minutes.
  • Remove from heat and add in diced chorizo and roughly chopped basil.
  • Serve with crusty bread.

Serves 4

Fish Stew with Chorizo and Olives

Loch Fyne Restaurants