Fish Stew with Chickpeas

Ingredients

• 2 red bell peppers
• olive oil (for the baking sheet)
• 4 tomatoes
• 2 onions
• 2 Garlic cloves
• 150 g chorizo
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 200 ml dry white wine
• 600 ml Vegetable Broth
• 250 g chickpeas (canned)
• Salt
• piment d’Espelette
• 1 tbsp sweet paprika powder
• 500 g sea bass fillet (ready-to-cook with skin)

Instructions

1. 1.

   Preheat the oven to grill mode.

2. 2.

   Wash the bell peppers, halve them, clean them and place them on a baking sheet brushed with oil, skin side up. Grill under high heat until the skin starts to blacken. Remove from the oven, cover with a kitchen towel and let cool. Then peel off the skin and cut the flesh into pieces. Boil the tomatoes, shock them in cold water, peel, quarter, deseed and dice. Peel the onions and garlic; finely chop the garlic and roughly cube the onions. Slice the chorizo thinly.

3. 3.

   Sauté the onions with garlic and chorizo in a hot pot with oil for 2-3 minutes. Briefly add the tomato paste, then deglaze with wine and broth. Bring to a boil. Add the drained chickpeas with tomatoes and bell peppers to the soup and season with salt, piment d’Espelette and paprika powder. Simmer gently for about 5 minutes.

4. 4.

   Rinse the fish, pat dry and cut into bite-sized pieces. Add them to the soup and let them finish cooking for 2-3 minutes; do not boil further. Taste before serving and offer toasted bread as desired.