A visit to Echo Store in Cebu and hearing about the wonderful stories of how the different products are representative of the inspiring hard work of fishermen and farmers, some affected by typhoon Yolanda, bore this recipe. I cooked it on site at the shop and it’s a recipe that I now treasure. It’s a play on Callos Madrilena, but using seafood, dried and fresh.
Ingredients (serves 4)
1 chorizo de bilbao, sliced thinly
2 tbsps onions, minced
2 cloves garlic, minced
1 bell pepper, sliced into squares
2 tbsps tomato paste
2 cups fish stock or water
2 pcs dried squid
500 g white fish fillet, cubed
2 tbsps vegetable oil
1 cup garbanzos
Salt and pepper to taste
chopped parsley and basil for garnish
- In a sauce pan, saute, the chorizo in the vegetable oil for 1 minute. Add in onions, garlic and red pepper until fragrant. Add in tomato paste and saute for 1 minute.
- Pour in fish stock and add in dried squid and simmer for 30 minutes.
- Add in the fish cubes and simmer until fish are cooked.
- Deep fry the garbanzos until crispy.
- Serve the fish stew with rice and top with the garbanzos.