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


  • Preheat the oven to 180°C.
  • Place the tomatoes and peppers in a roasting tray, drizzle with some of the olive oil and roast for 25 minutes.
  • Allow to cool and remove the skins.
  • Heat the rest of the olive oil in a large saucepan.
  • Cook the onion, garlic and chilli until soft.
  • Add the peppers, tomato, carrot and celery.
  • Cook gently for 3 minutes. Add the tomato paste and simmer for 30 minutes.
  • Liquidise and season to taste.
  • Toss the chorizo in a little oil and fry until brown.
  • Add the chorizo and beans to the pepper and tomato mixture.
  • For the Haddock:
  • 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.
  • For the Salad:
  • Clean and chop the spring onions.
  • Toss with the olive oil, lemon juice, vinegar and seasoning.

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