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
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.