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Smoky prawn, fish & chickpea one-pot

Smoky prawn, fish & chickpea one-pot served with bread

Smoky prawn, fish & chickpea one-pot

Name: Smoky prawn, fish & chickpea one-pot
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 3 tbsp olive oil; 1 large onion finely chopped; 3 garlic cloves thinly sliced; 2 tsp smoked paprika; 150g chorizo sliced; 125ml white wine; pinch of saffron; 400g can peeled plum tomatoes; 2 bay leaves; pinch of caster sugar; 400g can chickpeas drained; 4 x 120g chunky white fish fillets (such as coley, cod or haddock), skin and pin bones removed; 8 large prawns shells and heads on; handful of flat-leaf parsley chopped; crusty bread to serve

Cassie Best

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Serves 4

Easy

Prep: 20 mins

Cook: 40 mins - 50 mins

A star rating of 4.8 out of 5.35 ratingsRate

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Make this easy one-pan dish for dinner. Whole prawns make it feel special, but for a more budget-friendly version, you can replace them with smaller peeled prawns

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
1 large onion

finely chopped
3 garlic cloves

thinly sliced
2 tsp smoked paprika
150g chorizo

sliced
125ml white wine
pinch of saffron
400g can peeled plum tomatoes
2 bay leaves
pinch of caster sugar
400g can chickpeas

drained
4 x 120g chunky white fish fillets

(such as coley, cod or haddock), skin and pin bones removed
8 large prawns

shells and heads on
handful of flat-leaf parsley

chopped
crusty bread

to serve

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Nutrition: Per serving

kcal476
fat23g
saturates6g
carbs20g
sugars9g
fibre7g

high
protein39g
salt1.9g

Method

step 1

Heat the oil in a large saucepan or flameproof casserole over a medium heat, then reduce the heat to low and cook the onion for 10-15 mins until soft. Stir in the garlic, paprika and chorizo, and sizzle for a few minutes more until fragrant and the chorizo has released its oil.
step 2

Add the wine and saffron, turn up the heat to medium and bubble until most of the liquid has reduced, about 5 mins. Pour in the tomatoes and the juice from the can, crushing the tomatoes a little with the back of a spoon, then half-fill the can with water and pour this in, too. Add the bay leaves, some seasoning and the sugar, then partially cover with a lid and bring to a simmer. Cook for 10-15 mins until the tomatoes have broken down and the sauce has reduced a little.
step 3

Tip in the chickpeas and return to a simmer, then gently place the fish fillets on top of the stew. Cover and cook for 3 mins until the fish is just opaque. Scatter the prawns around the fish fillets, then cover again and cook over a medium-low heat for another 5 mins, turning the prawns after 3 mins, until pink and cooked through. Scatter with the parsley, then serve in bowls with crusty bread for mopping up the stew.

Recipe from Good Food magazine, April 2022

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A star rating of 4.8 out of 5.35 ratings

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