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- Heat the olive oil in a large casserole dish over a medium heat. Add the chorizo and cook for 4-5 minutes until it is lightly golden and has released its oils. Use a slotted spoon to transfer to a plate and set aside, reserving the oil in the pan.
- Add the onion, celery, green pepper and some salt and pepper and cook for 4-5 minutes until softened. Add the oregano, chilli flakes and garlic and cook for 30 seconds longer.
- Return the chorizo to the pan, then add the white wine and the juice from the tins of tomatoes. Bring to a simmer and cook for 4-5 minutes until the liquid has reduced by half.
- Add the tinned tomatoes and stock. Bring to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes. Bread bowl fish & chorizo stew
- Pat the fish dry with kitchen paper and season with salt and pepper. Gently stir the fish pieces into the stew. Bring to a gentle simmer and cook for five minutes.
- Remove the casserole dish from the heat. Cover with a lid and allow to sit for another five minutes — the fish will finish cooking in the hot stew.
- Slice a large round from the tops of the bread rolls and scoop out the centres.
- Stir in the chopped parsley, then ladle the fish stew into the bread bowls. Serve with the bread bowl lids and pulled-out insides for dipping.
Note: vegetable stock can be used as an alternative to fish stock, if you wish.
Per serving: 496kcals, 13.8g fat (4.9g saturated), 43.5g carbs (8.8g sugars), 46.1g protein, 2.5g fibre, 1.163g sodium