Sophie Ellis Bextor and Richard Jones cod stew
Ingredients
- 2tbsp olive oil
- 200g cooking chorizo, chopped into bite-sized chunks
- 1 large onion, roughly chopped
- 3 garlic cloves, finely sliced
- 2 celery sticks, chopped
- 2 red peppers, deseeded and chopped
- 1tsp coriander seeds
- 1tsp fennel seeds
- 400ml red wine
- 1tbsp tomato purée
- 2 × 400g cans of chopped tomatoes
- 1⁄2tsp dried chilli flakes
- 200g couscous
- 1 vegetable stock cube
- 300ml boiling water
- 400g cod fillets
- 1⁄2 bunch of flat leaf parsley leaves
- 1 lemon, cut into wedges
- Salt and black pepper
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