Monkfish, chorizo, saffron and chickpea stew | Matching Food & Wine

Name: Monkfish, chorizo, saffron and chickpea stew | Matching Food & Wine
Ingredients: 250g cooking chorizo (or you could use cubed pancetta or bacon and add pimenton to the stew); 4 tbsp olive oil; 1 kg monkfish (or cod though it will break up more) cut into generously sized pieces; 150ml glass of dry white wine; A good pinch of saffron; 1 large or 2 medium onions; 2 large cloves garlic, peeled and finely chopped or crushed; Half a large jar of tomato frito or passata or a tin and a half of chopped tomatoes; 1 jar or 2 tins of cooked chickpeas or an equivalent amount of freshly cooked chickpeas; A dash of nam pla (Thai fish sauce) if you have some; Chopped parsley or coriander (see method); Salt; pepper

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A simple, delicious Spanish-style fish stew to make from fridge, freezer and storecupboard ingredients that’s perfect for the current coronavirus crisis

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Ingredients

250g cooking chorizo (or you could use cubed pancetta or bacon and add pimenton to the stew)
4 tbsp olive oil
1 kg monkfish (or cod though it will break up more) cut into generously sized pieces
150ml glass of dry white wine
A good pinch of saffron
1 large or 2 medium onions
2 large cloves garlic, peeled and finely chopped or crushed
Half a large jar of tomato frito or passata or a tin and a half of chopped tomatoes
1 jar or 2 tins of cooked chickpeas or an equivalent amount of freshly cooked chickpeas
A dash of nam pla (Thai fish sauce) if you have some
Chopped parsley or coriander (see method)
Salt
pepper