Cod & Chorizo Stew

Heat the olive oil in a large pan over a medium heat and chuck in the chorizo. Fry for a few minutes or until it starts to release a little of its oil, then add the onion and garlic and fry for a further 5 minutes.

Add the celery and peppers, along with the coriander and fennel seeds and fry for a further 5 minutes. Pour in the wine and let it evaporate a little, then add the tomato purée, chopped tomatoes and dried chilli flakes and season with salt and pepper.

Meanwhile, bring the kettle to the boil. Place the couscous in a medium mixing bowl. Pop the stock cube into a measuring jug and pour over the measured boiling water, then give it a good mix. Pour 200ml of the stock over the couscous and cover or place a lid on top. Leave to steam for 5-8 minutes.

Pour the remaining stock into the tomato pan and bring to the boil. Carefully nestle the cod fillets into the sauce so they are mostly covered, then pop a lid on the pan and simmer for 5 minutes.

Fluff the couscous with a fork. When the fish is lovely and flaky, serve the stew with a
sprinkle of parsley leaves, with lemon wedges and some fluffy couscous on the side.