We love this dish! It’s great on a cold night or to impress dinner guests – a simple one-pot wonder that’s nourishing and comforting. Use different veggies to mix up the flavours or make it gluten-free with gluten-free stock and bread.

Serves- 2

Ingredients

• 6–8 ounces crumbled chorizo
• 2 cups finely diced fennel
• 1 cup finely diced onion
• 4 garlic cloves, smashed and roughly diced
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 4 cups Chicken Stock ( or fish stock)
• 1 teaspoon  fish sauce ( leave out if using fish stock)
• 2 medium tomatoes- diced
• 8 oz firm fish like halibut, tilapia, mahi-mahi, or salmon
• 1 lb mussels (or sub clams)
• 1 lb large prawns, raw, peeled and de-veined (or sub scallops)
• ½ teaspoon chilli flakes or cayenne
• salt and pepper to taste
• ½  cup chopped flat-leaf parsley
• 1 lemon

Preparation

1. In a large heavy bottom deep skillet brown the chorizo in a little olive oil. Once browned, set aside. Pour off the fat, wipe out the skillet with a paper towel.
2. In the same skillet, heat the olive oil on med-high heat. Add fennel, stirring often for about 3 minutes. Add onion, turn the heat down to med and saute both until tender, about 8-10 minutes. Add garlic, sauté for 3 minutes, stirring occasionally, until garlic starts turning golden. Add tomato paste. Turn heat up to high, constantly stirring, until paste darkens, about 3 more minutes. You are basically frying the paste to deepen the flavour of the dish.
3. Add white wine and turn the heat down to medium-high, stirring until it cooks down by half, about 2 minutes. Add chicken stock, tomatoes, browned chorizo, and fish sauce and bring to a simmer.
4. Add salt and pepper to taste, and chilli flakes. If using chorizo, the broth may be salty enough- each chorizo is different. Squeeze with half the lemon. Taste. You want the broth to taste rich and flavorful.
5.  Add fish, simmer a couple of minutes and add prawns, simmer a couple of minutes, then add 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, putting them in first.
6. Taste, adjust the salt and lemon to your preferences.
7. Divide among bowls and Finish with the fresh parsley.