Cod Stew with Pimenton & Chorizo - SippitySup

Ingredients

• ¼ cup extra-virgin olive oil
• 2 red bell peppers, cored and quartered lengthwise
• 1 large yellow onion, trimmed at top and bottom, peeled and quartered lengthwise
• 2 roma tomatoes, quartered lengthwise
• ¼ teaspoon fennel seeds
• ½ teaspoon spanish pimenton powder
• 1 (8‑inch) piece of dry cured spanish choizo, cut into bit size pieces
• 1 pound cod fillet, cut into 4 equal portions
• salt and pepper, as needed
• ½ teaspoon red wine vinegar
• fennel fronds, as garnish, optional