Spanish Fish
A little while ago the Two Hungry Boys mentioned Perfect Plates in 5 Ingredients by John Whaite and I impulse bought a copy. It’s excellent, and a lovely read. This is loosely based on a recipe in it I stumbled on last Sunday morning, but I think beneftted with the extra bite of the harissa paste (I’d opened up one of those small tins and now need to use it up)
You will need
- Half a large leek
- 50g or so of chorizo
- A blob of butter
- A heaped teaspoon of harissa paste
- Half a chicken stock pot or a pint of chicken stock
- A couple of chunky white fish fillets. I ued some river cobler because it’s more sustainable
- A handful of green olives
Do
- Slice the leek into a variety of widths, but a few millimeters to a centimeter
- Soften in a deep pan with the butter
- Add chopped chorizo
- Cook under a lid until the oil runs and the chorizo has taken on some colour
- Add harissa and sizzle for a moment
- Add stock (or stock pot and boiling water)
- Simmer for 10 minutes under a lid. At this point I left it until the next day because I was cooking in batches
- Add the olives and the fish
- Coook for a few minutes until the fish is cooked though
- I served it with a big chunky bread roll
Result
Spicy, salty, savoury, morish. I couldn’t help thinking a shot of sherry added at the last minute would have been good.
Limited photos, too busy eating.
