Chorizo Bolognese with New Potatoes

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

1. Cook potatoes in salted water, drain and toss dry
2. Sautee diced ingredients in olive oil, 5 min.
3. Add liquid ingredients, simmer uncover ½ hour
4. Gently smash potatoes with heel of hand, top with creme fraiche and stew
5. Garnish with creme fraiche dollop and chives