3 Portuguese chorizo sausages, sliced
1 tbsp olive oil
2 onions, chopped
4-5 garlic cloves, chopped
1 tbsp paprika
1/2 tsp crushed red pepper
3/4 cup white wine
3 cans diced tomatoes (about 14 ounces each)
2 cups water
1 large jar roasted red bell peppers, sliced
1 large can chickpeas, drained and rinsed
Approximately, 1 lb each smoked haddock, skate and cod, cut into chunks
Brown the chorizo slices in the olive oil. Remove all but 2 tablespoons of the oil in the pan, add the onions and garlic and saute until the onion is soft. Add the paprika and crushed red, stirring for about 1 minute. Add the wine and boil down for about 2 minutes. Add the tomatoes and the water, then simmer for 15 minutes. Add the peppers and chickpeas, then simmer for another 15 minutes.
Gently stir in the fish and simmer for 7-10 minutes.