Fish and pork stew with garbanzos 

Fish and pork stew with garbanzos


Preparation:25 min
Ready in:40 min


For servings

olive oil for the baking tray
2red peppers halved
2onions diced
2 clovesgarlic finely chopped
1 cupChorizo finely sliced
2 tablespoonsolive oil
1 tablespoontomato puree
⅞ cupsdry white wine
2 ½ cupsvegetable stock
1 ¼ cupscanned chickpeas drained and rinsed
4tomatoes peeled and diced
espelette pepper
1 tablespoonpaprika
3 ⅓ cupsgrey Mullet fillet skinned, ready-to-cook, cut into bite-sized pieces


1 Preheat the grill and oil and baking tray.
2 Place the peppers, skin side up, on the baking tray and grill until the skin blackens. Remove from the grill, cover with a tea towel and leave to cool. Once cooled, peel and chop the peppers.
3 Fry the onions, garlic and chorizo in hot oil for 2-3 minutes. Stir in the tomato purée and deglaze with the wine and the stock. Bring to the boil and then add the chickpeas, tomatoes and pepper. Season with salt, espelette pepper and ground paprika and simmer for around 5 minutes on a medium heat.
4 Place the fish in the soup and allow to cook through for 2-3 minutes but do not allow the soup to boil again. Season to taste and served with grilled bread.


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