Smoky Whiting & Chorizo Rice Stew

Remove casings from the sausage and crumble the meat. Dice the onion and fennel. Cut the whiting into large 5cm pieces, checking carefully for pin bones.

Place the Dutch oven over medium heat. Add the crumbled sausage. Cook, breaking it up with a spoon, until the fat renders and the meat is crispy (about 5-7 minutes). Remove the sausage with a slotted spoon and set aside, leaving the rendered red oil in the pot.

Add the diced onion and fennel to the hot sausage fat. Sauté for 6-8 minutes until softened and translucent. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.

Add the short-grain rice to the pot. Stir constantly for 2 minutes to toast the grains and coat them in the aromatic oils. This helps the rice maintain some structure.

Deglaze the pot with white wine, scraping any fond from the bottom. Once the wine has mostly evaporated, pour in the crushed tomatoes and fish stock. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 15 minutes, or until the rice is tender but still has a slight bite (al dente).

Gently nestle the whiting chunks into the stew. Cover the pot and let it simmer very gently for 4-5 minutes. The residual heat and gentle simmer will cook the delicate fish. The internal temperature of the fish should reach 63°C (145°F).

Remove from heat. Gently fold in half of the crispy sausage (reserve the rest for garnish) and the lemon juice. Taste and season with salt and pepper if needed. Serve immediately in deep bowls, topped with the remaining sausage and reserved fennel fronds.