250gramsraw fish- monkfish, cod or any firm fishcut into 3-4 cm chunks
200gramssmoked fish or salmonflaked
¼cupfinely chopped parsley
¼cupchives
2tsp smoked paprika
2-3spring onion
2sweet red pepperchopped
1handful of parsleychopped
handful of chopped chives
Instructions
Heat olive oil in a large saucepan and cook chorizo until caramelized and cooked through. Remove sausage then add onion and garlic to pan and cook until translucent. Stir flour and smoked paprika spice and cook while constantly stirring for about 1 min.
Stir in about ½ cup of the milk , stir continuously to avoid lumps forming, then gradually stir in remaining milk followed by stock and cream. simmer for about 10 minutes stirring often to slightly thickened.
Add seafood starting with with shellfish if using followed by prawns and raw white fish. Continue to simmer until cooked , generally 5 - 10 mins. Stirring occasionally and watch to make sure the mixture doesn't come to a boil.
Finally add cooked chorizo sausages, spring onions, red pepper and Italian parsley