Monday, 16 September 2013

Recipe - Chorizo & Butter Bean Stew with Poached Haddock

With only a few days until myself and Nicola head off to Lanzarote, I decided to prepare a flavour packed dinner that would put us in the mood for our up and coming holiday. This is an easy to prepare one pot dish that you can adapt easily to suit your favourite flavours.
  • 300g haddock fillets, cut into small strips (you could any other firm fish)
  • 6 raw jumbo prawns
  • 100g cooked chorizo, diced
  • 1 leek, chopped
  • 1 green pepper, diced
  • 1/2 aubergine, diced
  • 1/2 butternut squash, diced
  • 8 chestnut mushrooms, quartered
  • 1 red chilli, chopped
  • 3 cloves garlic, chopped
  • 400g tin butter beans , rinsed
  • 400g tin chopped tomatoes
  • 1 tsp hot smoked paprika
  • 1 tsp smoked paprika
  • 1 Knorr chicken stock pot
  • 1 small glass red wine
  • Handful of flat leaf parsley, roughly chopped
  1. Heat a good glug of olive oil in a large pan and add the chorizo. As the chorizo cooks, the oil with begin to change colour. At this point add all of the vegetable to the pan, stirring so as to cover the veg with the orange-y oil.
  2. Stir continuously for about five minutes, or until the butternut squash is beginning to soften then add the red wine. Keep the heat on high until the wine has reduced and the pan is almost dry before stirring in the smoked paprika and hot smoked paprika.
  3. Add the butter beans and chopped tomatoes to the pan and bring back to the boil. When the pan is bubbling, reduce the heat before placing the haddock and prawns on top of the mixture and cover with a lid or some tin foil before placing into a preheated oven (170C).
  4. After ten minutes, remove from the oven and carefully turn the fish and prawns. They should be almost cooked through so put the lid back on and place back in the oven for five more minutes.
Once the pan has been removed from the oven, use a slotted spoon to lift the fish and prawns from the pan and set aside on a plate for a minute. Stir in most of the parsley before serving.
To serve, spoon generously between two bowls then top with some of the haddock and prawns. Sprinkle a little more chopped parsley over the top and serve with some garlic bread or buttered ciabatta. Delicious!

One pot dishes can take a little time to prepare all of the ingredients but are definitely worth the effort, especially with winter beginning to raise it's ugly head, so why not give this bean stew a go and let me know how you get on?


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