Wild Alaska Pollock, Butter Bean and Chorizo Cassoulet

Wild Alaska Pollock, Butter Bean and Chorizo Cassoulet
Cheap, cheerful and wonderfully tasty – being on a budget brings its benefits!

INGREDIENTSPollock and Chorizo Cassoulet

100g (4oz) lardons or smoked streaky bacon, chopped
1 red or white onion, chopped
1 green pepper, deseeded and sliced
1 garlic clove, crushed
100g (4oz) chorizo or salami, chopped
2 x 410g cans butter beans
300g (10oz) frozen wild Alaska pollock fillets, cut into chunks
150ml (¼ pt) hot vegetable stock
12 cherry tomatoes, halved
2 tbsp fresh flat leaf parsley, chopped
Salt and freshly ground black pepper

 

Serves: 4
Preparation time: 15 minutes
Cooking time: 25 minutes

 

METHOD

1. Heat a heavy-based saucepan or flameproof casserole dish and add the lardons or streaky bacon. Cook over a medium-high heat until they are crispy. Lift them out with a draining spoon and set to one side

2. Add the onion, green pepper and garlic to the saucepan and fry gently in the fat from the lardons or bacon for 3-4 minutes, then stir in the chorizo or salami and tip in the canned butter beans (do not drain them)

3. Add the chunks of pollock fillet and the hot stock, then heat and simmer, partially covered, for 10-12 minutes, or until the fish is cooked – the flesh will be opaque and should flake easily

4. Add the cherry tomatoes and lardons or bacon, stirring them through. Season to taste, then serve with plenty of chopped fresh parsley

Cook’s tip: Use canned mixed beans or cannellini beans instead of butter beans, if you like.


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