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Archive for May 21st, 2010

The inspiration for this colourful recipe was provided some years ago by a contestant on the BBC programme Masterchef.  The contestant did not win: actually I think that he or she may not have progressed to the next round of the competition, however we all thought the dish produced was a winner.  I cooked it the very next day and it was delicious – and then forgot about it.  Why I did not write anything down I don’t know!  Several months later we remembered it again, but not the exact ingredients, so this recipe is a guess – and I think I have remembered fairly well, though have possibly added some ingredients not in the original.  Anyway, irrespective of how true it was, we are happy with the result.

If anyone has any information on the original Masterchef recipe or chef I would love to know – I think it was the 2008 competition initial heats. The combination of white fish, butter beans and pepper is really well complemented by the chorizo.  A little smoked or unsmoked bacon could be added as well for extra flavour.  As an alternative, the fish can be cut into pieces and mixed in with the vegetable mixture and either transferred to the oven as below or finished on the stove top. The chorizo and peppers give this dish a Spanish flavour and in the Basque country bakaiļao (bacalao – Spanish) or Salt Cod is often used, although I have not used it myself.  Salted cod should be soaked for at least 2 hours before draining and using and the dish may need little or no added salt.  See also my post on making Salt Fish at home.

100_4860 Fish w chorizo, b beans & peppers

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

White Fish with Chorizo, Butter Beans & Red Pepper
(Serves 4)

1 tbsp olive oil
1 large white onion, diced
100g/4ozs bacon (smoked or unsmoked – personal preference)
50g/2ozs chorizo, diced
1 large red pepper, deseeded and chopped
400g/14oz tin of butter beans, drained and rinsed
4  tomatoes, quartered (can use tinned plum tomatoes if fresh not available)
4 pieces white fish (I used pollack, but another type can be substituted)
Zest and juice of ½ lemon
A little more olive oil to drizzle
Salt & black pepper
Chopped parsley to serve

1.  Preheat the oven to 190°C/375°F/Gas 5.

2.  Gently fry the diced onion and bacon together in the olive oil until the onion is transparent.  Add the diced chorizo, chopped red pepper, butter beans and tomatoes and cook for a further 2-3 minutes.  Season to taste.

3.  Tip the vegetable mixture into a large shallow dish and place the pieces of fish on top in a single layer.  Add the lemon juice with a drizzle of olive oil and scatter over  the zest.

4.  Cover with a lid or foil and bake for 30 minutes, or until the fish is cooked through, uncovering the dish for the final 5 minutes of cooking time.

6.  Serve the fish on top of the mixed vegetables, sprinkled with a little reserved lemon zest, chopped parsley and accompanied with a side salad and crusty bread.

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