Heat a large pot, add the sliced chorizo, olives and 2 crushed garlic cloves; pan-fry until golden, then add the allspice, bay leaves, wine and saffron. Bring to a boil, then reduce heat and simmer for 5 minutes.Add the passata, fish stock and chopped preserved lemon (skin only, pith removed). Simmer an additional 5 minutes, then gently add the chunks of fish, turn the heat down very low and cook for 2–3 minutes. Switch off heat, stir through the chopped parsley and allow the pot to stand, covered, for 5 minutes. Season well.For the mayonnaise:Whisk the egg yolks, mustard and remaining crushed garlic clove until pale; slowly add the oil until the mixture thickens. Add the lemon juice and season to taste.?To serve: Serve hot, with mayonnaise.Recipe reprinted with permission of Lose It!. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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