Chunky fish and potato stew

Circa 1987, having a food-based forename lent itself to some pretty

creative verbal roughhousing at school.

"Yeah? Well, why don't you make a stew, cook it in an oven, then

eat it in your den? With some art".

Or words to such effect. Even at the time it was amusing in it's absence of bite;

I just thanked my lucky stars that I wasn't Michael Pratt come morning break.

This week it's all about fish stew; complete with art (primitive chalk spoon),

briefly cooked in an oven and consumed in an impromptu residence under

the stairs. I lied about the stairs bit.

Serves 4

400g Skinless sustainable white fish (I used Coley)

400g Red skinned pototoes, cut into rough chunks

120g Chorizo, chopped into small pieces

1 Large red onion, sliced

1 Red chilli, chopped

1 Green chilli, chopped

2 Garlic cloves, finely chopped

4 Tomatoes, chopped

2tsp Smoked paprika

300ml Fish stock

1 Bay leaf

A few thyme sprigs, stalks removed

A small bunch of parsley, roughly chopped

Olive oil

Salt and pepper

Heat the oven to 200C/180C fan/gas 6. Briefly soften the garlic and chilli in a

pan on the hob before stirring in the chorizo; then add the onion, thyme and bay.

Sauté everything for 5-10 minutes on a medium heat. Tip in the potatoes,

sprinkle with paprika, then add the tomatoes and stock. Simmer for about

10 minutes until the liquid has reduced slightly, and the potatoes are nearly done.

Pour everything into an oven-proof dish, then carefully stir in the fish. Put the lid on

and pop into the oven for 10 minutes. Serve with a sprinkling of chopped parsley

and crusty bread.