An interesting combination of chorizo and fish.
Ingredients
- 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
Method
- 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.
