Gurnard with a Chorizo Bean Stew

Well it’s Easter and it’s Good Friday so that means fish.  I always think it is good to try something a little different and chorizo marries so well with seafood and this was really tasty and really quite quick to put together so I hope you will give it a try.

Gurnard with a Chorizo Bean Stew

4 Gurnard Fillets

Olive oil


1 Cooking Chorizo, cut into small chunks

1 Large Tomato, deseeded and finely chopped

2 Garlic Cloves, chopped

1 Shallot, finely chopped

400gm can Cannellini Beans, drained

2 sprigs Rosemary, finely chopped

4 sprigs Thyme, finely chopped

2 tspn Smoked Paprika

250ml Chicken Stock

100ml Single Cream

2 tbspn Italian Parsley, chopped

Add a little olive oil and the chorizo to a hot frying pan and cook until the chorizo is crispy around the edges.  Add the garlic, shallot and tomato and cook gently for a minute or so before adding the rosemary, thyme, paprika and Cannellini beans.  Cook for another couple of minutes.

Add the chicken stock to the pan and bring up to a simmer and cook for another 5 minutes until the liquid has reduced slightly.  Stir through a knob of butter, the cream and parsley and season well with black pepper.

Cook the gurnard in a separate pan in some butter and olive oil and baste with the butter mixture as it cooks.

Place the chorizo and bean stew in a serving bowl and top with the fish.

This recipe would serve four or two depending on how hungry you are and if you are serving any other courses.

Happy Easter!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s