Cod & Chorizo Stew with Aioli
2 Donegal Catch Natural Cod Fillets
For the aioli
250 ml light olive oil
1 garlic clove, roughly chopped
½ teaspoon Dijon mustard
Juice of ½ lemon
For the chorizo stew
2 tablespoons olive oil
1 chorizo sausage, sliced into thin rounds
1 onion, finely chopped
2 garlic cloves, grated
1 teaspoon dried thyme
1 x 400 gram tin chopped tomatoes
250 ml chicken stock
2 roasted red peppers, from a jar, sliced
1 x 400 gram tin of chickpeas, drained
Salt and pepper
Chopped fresh parsley
Sliced sourdough, toasted
- For the aioli, place all the ingredients into the accompanying jug of a stick blender, seasoning with a small pinch of salt and pepper. You can use a small bowl here but the main thing is that it fits snugly around the head of the stick blender - this is what will make the emulsification work. Place the stick blender against the bottom of the jug and switch the blender on, but don’t move it around. Once you can see the mayonnaise starting to form around the head, you can move the head of the blender and keep whizzing to encourage the mayonnaise to emulsify.
- Once emulsified check the seasoning of the aioli and add more lemon juice, salt, pepper to taste. Set aside.
- For the stew, begin by heating the olive oil in a saucepan and when hot, add the chorizo.
- Fry for a few minutes then add the onion and fry for a further 5 - 10 minutes, until the onion is soft. Add the garlic and dried thyme and cook for 1 minute then add the tin of chopped tomatoes and the chicken stock. Stir to combine then bring to the boil. Turn the heat down to a simmer and cook for 30 minutes until slightly thickened. Add the sliced roasted red pepper and drained chickpeas and cook for a further 20 minutes.
- Whilst the stew cooks, cook the Donegal Catch Natural Cod Fillets according to the packet instructions.
- Serve the stew, fish and aioli with some chopped parsley and sourdough toast.