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Chorizo, smoked haddock & butter bean stew
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½ tbsp olive oil
300g fennel, thinly sliced and fronds reserved
1 clove garlic, crushed
100g Spanish chorizo picante ring, cut into 1cm dice
400g can butter beans, drained
200ml low-sodium vegetable stock
240g pack smoked haddock fillets
1 lemon, juice of half and the rest in wedges
2 tbsp reduced fat British crème fraîche
½ x 20g pack tarragon, leaves only, roughly chopped
4 slices chunky white bread, to serve
1. Warm the olive oil in a large saucepan. Add the sliced fennel with a pinch of salt and cook over a medium heat for 7-8 minutes, until softened. Add the garlic and chorizo and cook for another 2 minutes. Add the butter beans, vegetable stock and the smoked haddock.
2. Bring to a simmer then cover and cook for 8-10 minutes until the fish will easily flake. Remove from the heat and add the juice of half the lemon, crème fraîche and most of the chopped tarragon.
3. Stir to loosely break up the fish, then ladle into bowls and top with the reserved tarragon and fennel fronds. Serve with griddled bread and lemon wedges to squeeze over. Delicious with a green salad on the side.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in October 2019.