Grilled Haddock, White Beans and Chorizo with Tomato and Pepper

An interesting combination of chorizo and fish.


  • for the white beans and chorizo:
  • 6 plum tomatoes (skinned and deseeded
  • 4 red peppers (deseeded and halved)
  • 2 tblsp olive oil
  • 1 onion (diced)
  • 1 clove garlic (crushed)
  • 1 chilli (deseeded and diced)
  • 1 carrot (peeled and diced)
  • 1 stick celery (diced)
  • 1 tblsp tomato paste
  • 4 tblsp diced chorizo
  • 4 tblsp cooked white beans
  • for the haddock:
  • 4 180g haddock fillets
  • for the salad:
  • 8 spring onions
  • 1 tblsp olive oil
  • juice of 1 lemon
  • 1 tblsp white wine vinegar


  1. Preheat the oven to 180°C.
  2. Place the tomatoes and peppers in a roasting tray, drizzle with some of the olive oil and roast for 25 minutes.
  3. Allow to cool and remove the skins.
  4. Heat the rest of the olive oil in a large saucepan.
  5. Cook the onion, garlic and chilli until soft.
  6. Add the peppers, tomato, carrot and celery.
  7. Cook gently for 3 minutes. Add the tomato paste and simmer for 30 minutes.
  8. Liquidise and season to taste.
  9. Toss the chorizo in a little oil and fry until brown.
  10. Add the chorizo and beans to the pepper and tomato mixture.
  11. For the Haddock:
  12. Brush the fish with a little butter or olive oil, season with salt and pepper, add a little lemon juice if you like, place on a tray and grill under a medium heat for about 3 minutes on each side.
  13. For the Salad:
  14. Clean and chop the spring onions.
  15. Toss with the olive oil, lemon juice, vinegar and seasoning.


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