With its fiery, flamboyant red hue and punchy flavours, this Prawn, Chorizo & Tomato Stew with Fennel is truly special. Prawn and chorizo complement each other’s respective subtle and vivacious notes, while the tomato and capsicum sauce provides richness and acidity. I love fennel – its sweet and herbaceous taste works especially well with seafood.
This is one of those dishes that can be carried across seasons – it’s hot and smoky for winter, yet still fresh and vibrant enough for warmer weather.
Serve this over rice if you like – but whatever you do, don’t forget the bread! You’ll need it to soak up all that flavourful sauce.
Looking for more stew recipes? Check out these ones!
This recipe was first published in the Taupo & Turangi Herald 08/2023. I contribute recipes on a regular basis to this local publication, which will also be shared here on my website. Keep an eye out on each week’s publication for my newest recipes!
Prawn, Chorizo & Tomato Stew with Fennel
2-3
servings45
minutesIngredients
1 onion, thinly sliced
4 large cloves garlic
75g Spanish chorizo, halved and thinly sliced
1 fennel bulb (200g), thinly sliced
1 red capsicum, cored and thinly sliced
1 tbsp smoked paprika
2 tsp ground coriander
1/2 tsp cumin seeds
1 tbsp tomato paste
2 cups vegetable stock
1x400g can diced tomatoes
250g prawns, de-shelled
1 tbsp packed fennel fronds
Zest and juice of 1 lemon
1 tsp salt
Directions
- Heat 2 tbsp olive oil in a large saucepan over medium-high heat. Add onion and garlic, and cook for 4-5 minutes, stirring often, until lightly browned.
- Add chorizo, fennel and capsicum, followed by smoked paprika, coriander and cumin seeds. Stir to combine, then cook for another 5 minutes, stirring often, until chorizo has lightly browned and spices are fragrant.
- Add tomato paste and stir through, then add vegetable stock and tomatoes. Cover with a lid, reduce heat to medium-low and simmer for 25 minutes.
- Add prawns, fennel fronds, lemon juice and zest, and salt. Simmer for a further 3 minutes until prawns have turned white and are cooked through.
- Serve hot, with bread and rice if desired.
