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Braised fish with chorizo, capsicum and potatoes

Name: Braised fish with chorizo, capsicum and potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 2 tbs olive oil; 1 chorizo, skin removed, finely chopped; 2 onions, chopped; 1 red capsicum, roughly chopped; 1 green capsicum, roughly chopped; 1 tsp smoked paprika (pimenton)*; 6 anchovies in oil, roughly chopped; 500g waxy potatoes, peeled, cut into 2cm chunks; 400ml dry white wine; 4 x 150g thick white fish fillets (such as ling); Chopped flat-leaf parsley, to serve

1 rating

15m

45m

Braised fish with chorizo, capsicum and potatoes

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Whip up an easy white fish and vegetable dish, all baked in one pan, with a generous glug of dry white wine.

2 tbs olive oil
1 chorizo, skin removed, finely chopped
2 onions, chopped
1 red capsicum, roughly chopped
1 green capsicum, roughly chopped
1 tsp smoked paprika (pimenton)*
6 anchovies in oil, roughly chopped
500g waxy potatoes, peeled, cut into 2cm chunks
400ml dry white wine
4 x 150g thick white fish fillets (such as ling)
Chopped flat-leaf parsley, to serve

Method

1.

Heat oil in a deep non-stick frypan over medium heat. Cook chorizo, onion, capsicum, paprika and anchovies, stirring, for 3-4 minutes until onion is translucent and chorizo starts to brown.
2.

Add potato to the pan, partially cover with lid and cook, stirring occasionally, for 25 minutes or until potatoes are almost tender and vegetables are soft.
3.

Add wine to pan, bring to the boil, then reduce heat to medium-low and simmer for 2-3 minutes until slightly reduced. Add fish, cover and cook for 6-8 minutes until fish is just cooked through. Sprinkle with parsley and serve immediately or transfer to a serving dish before serving.