Fish & chorizo stew with confit garlic aïoli
The homemade aïoli transforms this into a rich, unctuous dish. Swirl a dollop into the stew before serving with extra on the side.
SERVES 4-6 PREP 20 mins COOK 45 mins EASY
1 fennel bulb, finely chopped1 onion, finely chopped2 large garlic cloves, crushed100g chorizo, skin removed, sliced into roundspinch of chilli flakespinch of saffron2 bay leaves150ml white wine600ml passata2 x 400g cans chickpeas, drained8 large raw shell-on prawns, or 165g raw jumbo prawns800g sustainable white fish (such as European hake), cut into large chunkssmall bunch of parsley, chopped1 baguette, sliced, to serve
