So this is my recipe for haddock, chorizo, and bean stew. And this is a Spanish-type stew. It’s totally delicious, so simple to make, and it takes 20 to 30 minutes.
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You can add in some different ingredients. The Whitefish I’ve used is haddock, but you could use cod, whatever fish you fancy, actually. Is totally delicious, a good protein source.
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And this is how we’re going to make it.
You need your beans first, and you could use dried beans- dried cannellini beans or pinto beans- and you could soak them for 24 hours overnight by simmering them, then leaving them to soak. That sounds like a waste of time when you can buy them perfectly delicious beans in a tin. So one standard tin, 400g of white butter beans or cannellini beans or pinto beans.
Chorizo, again, you could buy a rotary sausage that needs cooking, but you can buy it in pre-sliced packets. Simple, quick, dead easy.
And then you’ve also got your aromatics to go in for the base of your sauce, like usual. One onion, chopped finely, two to three cloves of garlic, some olive oil. I like to put some lemon zest in as well and some oregano, but again that’s up to you.
Also, for some flavor and some color, we’re going to put in some paprika, and I also use a tin of tomatoes, salt, and pepper.
Okay, so for the beans, you’re going to empty the tin and rinse some of the stuff with cold water just to get rid of the brine, and then they’re ready to go. So the first job I have to do is get a large pan, add a splash of olive oil, and we’re going to fry the beans over medium heat. This releases all that delicious red colored oil.
I took the oil away; that’s what we want. So once it’s gone kind of nice and crispy and golden, take it out, and then we’re going to use the oil that’s in the pan to cook our onion and garlic, and you’re going to cook that until it’s soft and translucent.
At which point we’re going to start adding your paprika, but a teaspoon of paprika; then turn off the tomatoes. If you’ve got chopped tomatoes, great; otherwise, just a ton of plump tomatoes and you can chop them up yourself.
You want one or two bubbles just coming up the top, and that’s going to just gently cook your onions and garlic and your beans all together. If it’s looking about too thick, I’d rather add a splash of water. Gently simmer for a few more, maybe 5 minutes, and then we’re going to add back in the chorizo, so the flavor of the chorizo is going to go into the bean stew.
I also like to put a splash of wine in at this point, just some white wine, and then we’re about ready to add our fish on top.
So your skin-on fillets, and you’re just going to cut them into nice, maybe 10 cm pieces. You’re going to lay them on top of the bean stew and then put the lid on the pan, and you’re going to let that cook for about 5 to 6 minutes and tell the fish flakes away when you put a fork in it. So, so far it’s sort of soft, and squeeze some lemon over it and oregano.
You might want to add some more oregano if you want, along with salt and black pepper as well.
And so you’ve got your delicious beans for your fish and a delicious tomato sauce to serve with some crusty bread or maybe some fried potatoes or just on its own. And keeps really well, so you can use it the next day and reheat it. Enjoy.
