Baja Fish Stew (Serves 6)
Dolores’ grand-mother’s recipe

Making the Stew Base
2 chorizo sausages skinned and diced
1 oz. extra virgin olive oil
3/4 ounce salt pork, finely diced
1 large yellow onion, peeled and diced
3 1/2 cloves garlic, chopped
1/2 teaspoon dried oregano
1 celery stalk, diced
2 large carrot, peeled and diced
1 small fennel bulb, diced
1 medium leek, cleaned and minced
2 bay leaves
2 1/2 cups tomatoes, peeled, seeded and diced
16 oz. clam juice, fish stock or chicken stock
1 oz. red wine vinegar
3 oz. dry red wine
2 oranges, zested and juiced
2 1/2 tbsp. fresh basil
2 tbsp. parsley, freshly chopped
2 tbsp. capers
Sea salt and freshly ground pepper to taste

In a large saucepot over medium-high heat, add the olive oil and when hot add the diced salt pork. Fry pork until brown and add the diced onion. Cook for 4 minutes and add the chopped garlic and dried oregano. Cook 1 minute more and add the celery, carrots, fennel, leeks and bay leaves and sauté 5 more minutes, stirring from time to time. Add the tomatoes, clam juice, red wine, vinegar, chorizo and juice and zest of the oranges and bring to a boil. Cook for 10 minutes. Add basil and season with salt and pepper, cook 2 more minutes. Add the capers and parsley and remove from the heat.