Aldo Zilli's version of a classic Portuguese dish with delicious cod and succulent prawns. The original calls for salt cod so if you can get hold of some, even better.
In a large deep saucepan, heat the olive oil and pan fry the garlic and onion for 1 minute over a medium heat. Remove from the heat.
Peel and slice the potatoes into 2cm (3/4 in) widths, peel and roughly chop the tomatoes and slice the chorizo sausage.
Add the potatoes, tomatoes and chorizo sausage to the pan, along with the paprika, bay leaves and oregano. Pour in enough chicken stock or water to cover the ingredients.
Return to the heat and simmer for 45 minutes before adding the cod. Then cook for another 10 minutes, add the prawns and cook for another 5 minutes,
Serve scattered with chopped parsley and with a drizzle of the extra virgin olive oil.
Serve with grilled focaccia rubbed with olive oil and garlic.
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