One-Pan Haddock and Chorizo Stew
This is such an amazing fish dish! It's super easy to make, it's in one pan and it's absolutely scrummy! I find my kids are automatically interested in any dish with chorizo in it, so for me this was a great way of getting more fish in the diet and there's hardly any washing up afterwards- winner!
Serves: 3-4
Prep: 10 Mins
Cooking Time: 25 Mins
Ready In: 35 Mins
- 280g jar of sundried tomatoes
- 1 onion
- 2 garlic cloves
- 225g chorizo
- 400g tin tomatoes
- 400g tin butterbeans
- 1tsp oregano
- 200ml chicken stock.
- 3 or 4 Haddock fillets (skinless)
- 170g green beans
- Fresh parsley
- Take a jar of sundried tomatoes (~280g) and remove the tomatoes. Finely chop the sundried tomatoes and put to one side. Dice your onion and crush the garlic, and also remove the skin from the chorizo ring and dice that too.
- Pour some of the oil from the sundried tomato jar into a large pan- roughly 1-2tbsps worth. Gently sauté the diced onion in the oil until soft, then add in the crushed garlic and diced chorizo.
- Cook for a few minutes until the chorizo releases it's juices then add in a 400g tin of tomatoes, your reserved sundried tomatoes, tin of butterbeans, oregano and chicken stock. Bring to the boil, the reduce to a simmer, pop a lid on and cook for about 10 minutes. Whilst the dish cook, top and tail your green beans, and slice them in half.
- After 10 minutes, add to the pan your haddock fillets and green beans. Bring back to the boil, then pop a lid on and simmer for 10 minutes or until the fish is cooked through.
- Serve this topped with chopped, fresh parsley and some garlic bread for dunking!
Method
- Take a jar of sundried tomatoes (~280g) and remove the tomatoes. Finely chop the sundried tomatoes and put to one side. Dice your onion and crush the garlic, and also remove the skin from the chorizo ring and dice that too.
- Pour some of the oil from the sundried tomato jar into a large pan- roughly 1-2tbsps worth. Gently sauté the diced onion in the oil until soft, then add in the crushed garlic and diced chorizo.
- Cook for a few minutes until the chorizo releases it's juices then add in a 400g tin of tomatoes, your reserved sundried tomatoes, tin of butterbeans, oregano and chicken stock. Bring to the boil, the reduce to a simmer, pop a lid on and cook for about 10 minutes. Whilst the dish cook, top and tail your green beans, and slice them in half.
- After 10 minutes, add to the pan your haddock fillets and green beans. Bring back to the boil, then pop a lid on and simmer for 10 minutes or until the fish is cooked through.
- Serve this topped with chopped, fresh parsley and some garlic bread for dunking!
Ingredients
- 280g jar of sundried tomatoes
- 1 onion
- 2 garlic cloves
- 225g chorizo
- 400g tin tomatoes
- 400g tin butterbeans
- 1tsp oregano
- 200ml chicken stock.
- 3 or 4 Haddock fillets (skinless)
- 170g green beans
- Fresh parsley
Additional Information
If serving to adult I would use a full fillet of fish per adult- however, I usually use 3 fillets and my 2 kids share one, as they don't have large portions. Up to you! Any left over sauce freezes well too.
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