Fish, butterbean and chorizo stew
Fool your dinner guests into thinking you’ve been gruelling away at the stove to make this fishy wonder 🐟
You can legit make this stew in under 20 minutes, it’s so ridiculously easy. Add this fish, butterbean and chorizo stew to your dinner repertoire and spice up you mid-week tea because you deserve better. I’ve got nothing against a spag bol or cottage pie (both absolute classics tbh) but if you’re having them at least once a week, then something needs to change.
With this stew you’ve got it all going on – a tender fillet of delicate fish sat atop a rich sauce filled with earthy, creamy butterbeans, soft goats cheese, tangy lemon and smoky, spiced chorizo. I also added some spinach because firstly, love a bit of spinach but secondly it’s green so you’ll feel super healthy and good about yourself. It’s a dish of contrasting flavours that just WORKS. It really works.
I used haddock when I made this, but you can use cod, basa or seabass if you’d prefer. You may just need to tweak cooking times to accommodate the fish you use – you can’t go wrong with some packet instructions as nobody wants undercooked fish.
If you want to continue to up your dinner game, here’s a selection of tasty meals for you to try out:
- Sticky orange chicken tray-bake
- Lamb moussaka meatballs
- Pesto and cream cheese stuffed chicken
- Garlic, lemon and chilli pasta with burrata
- Harissa-spiced salmon tray-bake
I could go on and on, or you could just browse through all my dinner recipes here.
Don’t forget to tag me in all your culinary creations on Instagram – @poppy_cooks
Ingredients
- 2 white fish fillets (I used Haddock)
- 100g chorizo
- 1 tin of drained butter beans
- 400ml chicken or fish stock
- 50g soft goats cheese
- Large handful of baby spinach
- 2 tbsp butter
- Juice of 1 lemon
- Parsley to garnish
- Oil (for the fish)
Method
- Tear up your chorizo into pieces and place it in a pan on a medium-high. You want to render out all the lovely, red fat.
- Meanwhile, grab a larger frying pan and add a splash of oil. Place on a medium-high heat, then add in your fish fillets. Cook for 3-4 minutes per side.
- While the fish is cooking, add the butterbeans to your chorizo pan and give it a good mix. Then add in your chicken/fish stock. Bring up the boil so the fat can start to emulsify. You can also add in your goats cheese at this point.
- Once the fish is almost done, add the spinach, lemon juice and butter to the stew.
- Once the spinach has wilted, you can serve up your stew. Ladle into a bowl and place your golden fish fillet on top. To finish, add a sprinkle of chopped parsley. Enjoy!