Pollock, Butter Bean and Chorizo Cassoulet
Mix spicy Spanish chorizo with delicately flavoured fish in this simple stew.
- 100g lardons or smoked streaky bacon, chopped
- 2 tbsps chopped fresh flat leaf parsley
- 12 cherry tomatoes, halved
- 150ml hot vegetable stock
- 300g wild Alaskan or European pollock fillets, cut into chunks
- 2 410g tins butter beans
- 100g chorizo or salami, chopped
- 1 garlic clove, crushed
- 1 green pepper, deseeded, sliced
- 1 red or white onion, chopped
- Salt and freshly ground black pepper
Heat a heavy-based saucepan or flameproof casserole dish and add the lardons or streaky bacon. Cook over a medium-high heat until crispy. Lift them out with a draining spoon and set to one side.
Add the onion, green pepper and garlic to the saucepan and fry gently in the fat from the lardons or bacon for 3-4 minutes, then stir in the chorizo or salami and tip in the tinned butter beans (do not drain them).
Add the chunks of pollock fillet and the hot stock, then heat and simmer, partially covered, for 10-12 minutes, or until the fish is cooked. The flesh should be opaque and flake easily.
Add the cherry tomatoes and lardons or bacon, stirring them through. Season to taste, then serve sprinkled with the parsley.
Cook's tip: use tinned mixed beans or cannellini beans instead of butter beans, if you like.