I found this recipe for smoked haddock with chorizo in a recent edition of Sainsbury’s magazine, and I was intrigued by the pairing of white fish and spicy Spanish chorizo.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
I love chorizo and Spanish-style cooking, so to cook this dish was a no-brainer. It makes a fragrant, colourful and easy mid-week meal with only one pot to wash up!
Can I Use Other Types of Fish?
You can substitute any firm white fish. Sea bass, cod loin or hake fillets for example, would work equally well.
You may need to adjust the cooking time for thicker fillets to make sure they are cooked properly.
Avoid fine-flaked fish like plaice as they will just fall apart.
Crusty bread, the perfect side dish
Any recipe that is served in a bowl is just crying out for some crusty fresh bread to mop up all those lovely juices. From a simple bowl of soup to stews and casseroles get out the cutting board and slice the perfect accompaniment.
We have the Romans to thank for the tradition of wiping the bowl clean with bread which has survived as fare la scarpetta in Italian cuisine.
It’s definitely one of the best bits of a meal, that and licking the bowl clean.
Smoked Haddock and Chorizo One Pot
Ingredients
- 5 mini cooking chorizo
- 1 tsp olive oil
- 2 shallots finely diced
- 1 garlic clove crushed
- 1 tsp smoked paprika
- 1 215g tin butter beans rinsed and drained
- 1 400g tin cherry tomatoes
- 240 g smoked haddock cut into chunks
- juice of 1/2 lemon
- small handful parsley leaves chopped
- crusty bread to serve
Conversions
Instructions
- Cut each chorizo into 4 slices. Heat the oil in a lidded sauté pan and fry the chorizo for 3-4 minutes until beginning to crisp on both sides. Add the shallots, garlic, smoked paprika and a pinch of salt; cook for 2-3 minutes on a low heat.
- Stir in the butter beans and cherry tomatoes. Bring up to the boil, then bubble for 5 minutes until slightly thickened.
- Nestle in the smoked haddock chunks, cover with a lid and simmer gently for 5-7 minutes until the fish is cooked through; it should look opaque and be firm to the touch.
- Stir in the lemon juice and adjust the seasoning to taste. Scatter over the parsley and serve with crusty bread.
You may also like one of my other favourite recipes …
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- Sainsbury’s Magazine