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

Butter

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!


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