WHITE FISH, CHORIZO & BUTTERBEAN STEW
A delicious rich stew, full of umami flavours and nutritious ingredients
Equipment
- 1 large, deep frying pan with a lid If you don't have a lid, use a circle of tin foil over the top of the pan.
Ingredients
- 1 tbsp. oil
- 1 onion finely chopped
- 200 g chorizo, chopped or sliced you can use any type of chorizo
- 1 tbsp. red wine or balsamic vinegar* optional
- 400 g can of butterbeans
- 400 g can of chopped tomatoes
- 100 g olives, any colour** optional (if serving to children, choose stoned olives)
- 400 g skinned white fish fillets*** use frozen or fresh
- 1 handful fresh chopped parsley optional
Instructions
- Add the oil to a heated pan then stir in the chorizo and onion. Turn the heat to low, cover, and cook until the onion softens and has been coloured by the chorizo.
- Add the vinegar if using, then stir in the butterbeans, along with the liquid from the can. This will give extra flavour and help to thicken the sauce. Stir through the chopped tomatoes, then add water to the can (about half full), swill round to get the last bits of the tomatoes, and add that to the pan too. Stir well.
- Bring to a boil, then reduce the heat again and simmer for 10 mins to thicken. If using olives, stir them in now.
- Nestle the fish amongst the tomato sauce base, cover and simmer for 10 mins if using fresh fish, and 15 mins if using frozen. Check it is cooked by inserting a knife; it should flake easily.
- Scatter with chopped parsley and serve with crusty bread to mop up all of those delicious juices.
Notes
* Adding vinegar gives a rounded flavour to the tomato sauce base (try it with all of you tomato based sauces). Feel free to omit it if wished. You can also add a squeeze of lemon or 1/2 tsp. sugar to bring out the flavour.
** Adding olives (along with the chorizo) means you should not need any seasoning as these both add flavour and that umami taste. If you don’t like, or don’t have olives, leave them out; the chorizo will still give that bit of punch.
***Cod and haddock are the most common types of fish, but to be more sustainable (and save money) try coley or pollack. There is very little difference in flavour. To save even more money, use frozen fish (yes, you can add them to the dish when frozen)
** Adding olives (along with the chorizo) means you should not need any seasoning as these both add flavour and that umami taste. If you don’t like, or don’t have olives, leave them out; the chorizo will still give that bit of punch.
***Cod and haddock are the most common types of fish, but to be more sustainable (and save money) try coley or pollack. There is very little difference in flavour. To save even more money, use frozen fish (yes, you can add them to the dish when frozen)