My pan-fried Haddock with Bean, Kale and Chorizo Stew is a perfect antidote to battered fish and chips or boring mash and parsley sauce. Dusted with paprika and spiked with sherry, this Spanish influenced fish supper is both light and hearty. Perfect all year round it could be your new go-to friday fish dish.
Don’t be put off by the word stew. I put this dish together in 15 minutes. Tinned beans are a excellent storecupboard standby and whilst I always keep them handy, I don’t actually use them often enough. Chorizo is another excellent ingredient to keep to hand for an emergency flavour boost. The dryer-cured type of chorizo will sit in the fridge for an age and I try to keep some about the house for just such occasions as “what on earth shall I do with the fish?!” I’ll also often thrown some in my Turkey and Butternut Chowder or use slices to make these Chorizo Rose Tarts.
My Dad’s partner’s daughter works for one of the fish processing plants in Grimsby. Processing has pretty much replaced actual fishing as the major industry in the area but whichever way you look at it, the fish is damn fresh and super tasty. A perk of working in the processing plants is often getting sent home with some of the spare product and we recently benefited from this with three massive haddock fillets arriving for our Saturday tea. My father naturally went down the fried fish, mash and parsley sauce route but I went a little alternative with this light bean and chorizo stew and paprika coated fish.
Obviously I had a massive fillet of fish which would have bankrupted me to buy so I’ve written this recipe for smaller portions. You could also substitute haddock for any fish or even chicken or pork – whatever tickles your fancy.
1 Medium Onion
1 Bell Pepper
1 tbsp Garlic Paste
1 tsp Concentrated Liquid Chicken Stock
1 tbsp Cornflour/Cornstarch
1 Tin (240g) Butter Beans in Water
500g Haddock Fillet
2 tbsp Paprika
1 tbsp Garlic Salt
Sea Salt Flakes
Dice 1 Medium Onion and 1 Bell Pepper and fry these gently with a few sprays of Frylight in a large frying pan.
Once the onion and peppers have softened, dice 100g Chorizo and add to the pan. It is already cooked so I just char the edges a little before adding 1 tbsp Garlic Paste and 25ml of Sherry.
Let the sherry and garlic cook out for a minute or so then add 250ml of water and 1 tbsp Concentrated Liquid Chicken Stock. Bring the stock to a gentle boil.
Meanwhile make a slurry with 1 tbsp Cornflour/Cornstarch and a little cold water. Add a little of the slurry at a time to the pan until the sauce is thick enough to coat the back of a spoon.
Drain and add 1 Tin (240g) Butter Beans in Water and leave the dish to gently simmer while cooking the fish.
Put a medium frying pan onto a medium high heat,
Meanwhile, sprinkle 2 tbsp Paprika and 1 tbsp Garlic Salt over 500g Haddock Fillets and add, skin side down, into the frying pan.
Cook the fish on each side for 2-3 minutes.
As the fish is nearing finishing cooking, add 50g Kale to the veg pan and stir until the kale has wilted a little. Add the remaining 25ml Sherry and check the seasoning – add Sea Salt Flakes if needed.
Serve the bean and chorizo stew with the haddock resting on top. Lovely.
Do you have a favourite “slightly different” go-to fish dish? Let me know in the comments!
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