Spanish Fish Stew

Ingredients

• 500 g barramundi (cut into 125g pieces)
• 200 g chorizo (sliced in ¼ lengthways and then widthways so you have wedges)
• 1 tin tomatoes
• 1/2 tsp chili flakes
• 100 g olives
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 400 ml veg stock
• 200 g fennel (sliced in half, root removed and then sliced into 1cm pieces)
• 1 red onion (sliced in half and then 4-5 wedges per half)
• 100 ml red wine
• 1 bay leaf
• 1 tbsp tomato paste
• 2 cloves garlic (crushed)
• 1 lemon (wedge)
• 2 tbsp parsley (roughly chopped)
• sourdough bread