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Spanish Fish and Chorizo Soup

Serves 2


Olive oil
1 clove of Garlic (peeled & sliced)
1 fresh red chilli (deseeded & sliced)
1 bunch fresh basil, leaves picked and stems finely chopped
1 chorizo sausage (100g, sliced)
ΒΌ bottle white wine
1 x 400g plum tomatoes
1 handful basmati rice
200g tin chickpeas
Sea salt, black pepper
1 fillet bream fillet, 1 pollock fillet, 6 raw prawns


Fry garlic, chilli, basil stems and chorizo in a saucepan until browned slightly.

Add the wine, tomatoes, rice, and chickpeas. Simmer until cooked about 10 minutes

If the soup has thickened too much add 100ml of hot water, add the fish to the soup and simmer until cooked

Stir through the basil leaves, season and serve.

Spanish Fish and Chorizo Soup

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