Nadiya Hussain Chorizo Fish Stew Recipe | Time to Eat

Ingredients

• For the garlic bread:
• 450g plain flour
• 7g fast-action yeast
• 1 tsp sugar
• 1 tsp salt
• 50g butter
• 300ml warm water
• 2 tbsp coarse semolina
• 75g butter, melted
• 5 cloves of garlic, grated
• A small handful fresh parsley, chopped
• A good pinch rock salt
• For the stew:
• 5 tbsp vegetable oil
• 230g chorizo, chopped into chunks
• 2 tbsp crushed mustard seeds
• 5 cloves of garlic, crushed
• 6 tomatoes, peeled and chopped
• 1 tsp tomato purée
• 1 tsp chilli powder
• 5 tbsp malt vinegar
• 540g white fish chunks (I like to use pollock or basa)
• 450ml water
• 120g smoked salmon trimmings
• A large handful fresh parsley, chopped