Prawn, Chorizo & Tomato Stew with Fennel

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.

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!

Recipe: Prawn, Chorizo & Tomato Stew with Fennel

Serves: 2-3

Total time: 45 minutes

Ingredients:

• 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

1. 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.

   
   

2. 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.

   
   

3. 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.

   
   

4. 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.

   
   

5. Serve hot, with bread and rice if desired.