Sam and I made this fish stew while I was visiting him in Cologne last week. We fried up onions, celery, garlic, chilli and chorizo
, then added chickpeas, tinned tomatoes, red wine and fish stock (made from the remains of the trout en papillote from a couple of days before). At the end we added pieces of smoked mackerel. We ate it with German dunkelbrot and blanched cabbage with a squeeze of lemon juice. To say it was delicious would be an understatement.
, then added chickpeas, tinned tomatoes, red wine and fish stock (made from the remains of the trout en papillote from a couple of days before). At the end we added pieces of smoked mackerel. We ate it with German dunkelbrot and blanched cabbage with a squeeze of lemon juice. To say it was delicious would be an understatement.
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