16 new potatoes or fingerlings
3 TBS olive oil
7 oz dried Spanish chorizo, diced
1 medium yellow onion, diced
2 medium carrots, diced
2 stalks celery, diced
10 oz tomato puree
2 cups chicken stock
2 tsp fish sauce
¾ TBS cider vinegar
¼ cup creme fraiche
12 chives, cut into ¾” batons
- Cook potatoes in salted water, drain and toss dry
- Sautee diced ingredients in olive oil, 5 min.
- Add liquid ingredients, simmer uncover ½ hour
- Gently smash potatoes with heel of hand, top with creme fraiche and stew
- Garnish with creme fraiche dollop and chives
