I was raised on fish curry, so brothy, flavourful fish is right up my alley. This is warm and delicious and perfect to dippy-dip with homemade garlic bread. You can double batch the stew, if you like, so you have one in the freezer for another time. Simply double the stew ingredients.
Start by making the garlic bread. Put the flour, yeast, sugar and salt into a bowl. Add the butter and rub it in. Make a well in the centre and add the water, then bring the dough together and knead for 10 minutes, until it is smooth and stretchy. Put it back into the bowl, cover and leave to prove for 1 hour, or until the dough has doubled in size.
Have ready a roasting tray, lightly greased and with semolina sprinkled over the base. Knock the dough back in the bowl, then tip out on to a floured surface. Divide it into golfball-size pieces and put them on the tray, leaving small gaps in between to give the dough room to grow.
Cover and leave to prove until doubled in size.
Now on to the stew. Put the oil into a pan over a medium heat, and when it’s hot add the chorizo and cook until some of the spices have been released. Add the mustard seeds and allow them to sizzle. Then add the garlic and cook until golden. Add the chopped tomatoes, salt, tomato purée, chilli powder and vinegar, and cook on a medium heat for 10 minutes.
Preheat the oven to 160°C/fan 140°C and bake the garlic bread for 30–35 minutes.
Now add your white fish to the stew and cook for a few minutes with the lid on. Then take off the lid, add the water and leave to simmer on the lowest heat.
Take the stew off the heat and mix in the salmon and parsley. Put the lid on the pan to keep it hot.
Meanwhile melt the butter and add the garlic, parsley and rock salt.
As soon the rolls come out of the oven, brush all the butter on top of the hot rolls.
Serve the stew with the hot garlicky bread.
Preparation time: 1 hour
For the garlic bread
450g plain flour
7g fast-action yeast
1 teaspoon sugar
1 teaspoon salt
300ml warm water
2 tablespoons coarse semolina
75g butter, melted
5 cloves of garlic, grated
a small handful of fresh parsley, chopped
a good pinch of rock salt
For the stew
5 tablespoons vegetable oil
230g chorizo, chopped into chunks
2 tablespoons crushed mustard seeds
5 cloves of garlic, crushed
6 tomatoes, peeled and chopped
1 teaspoon salt
1 teaspoon tomato purée
1 teaspoon chilli powder
5 tablespoons malt vinegar
540g white fish chunks (I like to use pollock or basa)
120g smoked salmon trimmings
a large handful of fresh parsley, chopped