Fish, Chorizo and Bean Stew
Hear me out. I realise this may be an odd combination and I, when I first concocted it, wasn’t very convinced either that it would work. It was born out of the necessity of using up some cod I had in the fridge but none of the usual carbs that accompany fish.
As white fish in general can be a little flavourless, I knew I wanted to make it sing. Spicy chorizo and a quick and easy parsley oil came to the rescue. The beans were just what I had in the cupboard, I suspect chickpeas would also work really well.
The peppers are a nice pop of colour and yet another source of fibre, making this dish as healthy as can be, packed with lean protein and veggies and, more importantly, flavour.
It also comes together rather fast, fish cooks notoriously quick and everything else needs just a speedy sauté, making this a dinner that can be ready in under half an hour. Serve with a green salad for some freshness and put it on your repeat list. It really is that good!
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Ingredients (serves 4)
100g spicy chorizo (or mild, if you prefer), cubed
400-600g white fish fillet (I used cod here), cut in 4 similar sized pieces
1 pepper, thinly sliced
1 medium onion, thinly sliced
1 can white beans, drained
salt and pepper, to season
For the parsley oil
1 bunch parsley (30g)
1/2 cup (100ml) extra virgin olive oil
Start by sautéing the chorizo in a wide, shallow pan. Add a little oil if needed but it should start to release its flavour right away.
Add the onion and pepper slices to the pan and sauté on a medium heat until softened and a little browned. They should be coated in the lovely chorizo oil and smell amazing.
Add the can of beans, stir to combine. The stew may be a tad dry at this point, in which case make sure to add a splash of water. It should be rather on the saucy side. Season well with salt and pepper.
Nestle the fish fillets in the stew, season and cover the pan with a lid. Let cook for 10-15 minutes or until the fish is cooked through (it should be easy to flake).
Meanwhile, make the parsley oil. Blanch the parsley (leaves and stems) for 30 seconds in boiling water. Drain and place in ice water in oder to preserve its vibrant colour. Drain very well and try to squeeze out as much water as possible.
In a small blender whizz the parsley with the extra virgin olive oil until it becomes a paste. Some people like to strain it at this point but I serve it as is.
When the fish is cooked, serve the stew in soup plates and with crusty bread for the lovely sauce. Make sure to drizzle generously with the parsley oil, have some fresh salad on the side and dig in!