Ling, Chorizo & Chickpea Stew

Ingredients:

• 2 cooking chorizo ​​sausages, sliced ​​into chunks
• 1 large red onion, finely chopped
• 4 garlic cloves, peeled and bashed
• 1/4 teaspoon chili flakes
• 1 teaspoon smoked paprika
• A few sprigs of rosemary
• 1/2 glass red wine
• 2 jars tomato passata
• 1 jar chickpeas
• 2 ling fillets
• A pinch of sea salt
• A pinch freshly ground black pepper
• A small handful flat leaf parsley, roughly chopped
• 1 lemon, zest only

Instructions:

1. Cook chorizo ​​and onion: Place a cast iron pan over medium-high heat. Add the chorizo ​​and cook for 2-3 minutes, or until the chorizo ​​releases its oils and begins to turn crisp.Add the onion and sweat for 5-6 minutes.  
2. Add garlic and spices: Add the garlic and cook for another 2 minutes. Add the chili flakes, paprika, and rosemary, adding a splash of water if the mixture starts to stick.
3. Add wine and reduce: Turn the heat up to high and add the wine. Let it bubble until the volume of the liquid has reduced by half.
4. Add tomatoes and simmer: Add the chopped tomatoes and turn down the heat to bring it to a gentle simmer. Cook for 10-12 minutes, or until the liquid has thickened.
5. Add chickpeas: Add the chickpeas to the pan and cook for 5-6 minutes.
6. Add ling and cook: Season the ling and place into the pan, allowing the fish to sink into the sauce. Cover and leave the fish to cook gently for 8-10 minutes.
7. Serve: Remove from the heat and season to taste. Ladle into warmed bowls, grate over a little lemon zest, and sprinkle with parsley before serving.

Enjoy your hearty and flavorful Chorizo, Chickpea and Ling Stew!