Smoked Haddock and Chorizo One Pot
Maximum flavour with minimum effort; simply serve with crusty bread
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
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.
Nutrition
Calories: 396kcalCarbohydrates: 5gProtein: 43gFat: 21gSaturated Fat: 7gFiber: 1gSugar: 2g
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