Do you remember the episode of ‘Friends’ when Rachel cooks Thanksgiving trifle and accidentally puts in beef sautéed with peas and onions? Everyone hates it but Joey’s like ‘Jam? Good. Onions? Good. Beef? Goooood.’ This recipe worked out like that moment, except for the fact that all of it was intentional and all ingredients were savoury, I just didn’t know how it would turn out…
Anyway, this was my first time cooking Pollock, and the first time I’ve eaten it in a very, very long time, and happily, its natural smokey taste worked brilliantly with the chorizo and kidney beans. If you would rather use a different fish I believe haddock would work very well, as although being a slightly more meaty fish, its pungent taste would work compliment the chorizo.
– 2 fillets of pollock (lieu noir)
– 400g kidney beans, washed
– 10 slices chorizo
– 1/2 sliced white onion
– 1 green birsdeye chilli, finely chopped, seeds left in tact.
– 100g chopped green beans
– 1 red pepper, roughly diced
– 1 crushed garlic clove
– 2 ripe beef tomatoes, diced
– Small handful of curl-leaf parsley, torn (I wasn’t expecting it to work with the chorizo but it really did!)
– On a high heat, cook the chorizo for 1-2 minutes before adding the garlic, pepper and onion until softened.
– Turn the heat down to a low-medium heat before adding the kidney beans and tomatoes, stir until they turn into a pulp.
– Add the green beans, stir and leave to cook for 5 minutes, stirring occasionally.
– Add the pollock and season with beaucoup de freshly cracked black pepper and organic sea salt, leave for a further 5 minutes.
– As you’re stirring, break the pollock into chunks but be careful that the chunks don’t get too small.
– Ladel onto plates or into bowls, garnish with parsley and tuck in.