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Haddock Loin with chickpea & chorizo stew


Haddock Loin with chickpea & chorizo stew
Print Recipe
Haddock Loin (skin-on) with chickpea & chorizo stew is a recipe inspired by Jose Pizarro.
Servings Prep Time
4 people 10 minutes
Cook Time
90 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
90 minutes
Haddock Loin with chickpea & chorizo stew
Print Recipe
Haddock Loin (skin-on) with chickpea & chorizo stew is a recipe inspired by Jose Pizarro.
Servings Prep Time
4 people 10 minutes
Cook Time
90 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
90 minutes
Ingredients
  • 4 6oz Haddock Loins skin on for this dish
  • 4 tblspn olive oil
  • 300 grams Dried Chickpeas soaked in cold water overnight / 6 hours
  • 250 grams Spicy Chorizo sliced
  • 2 - 3 medium Potatoes peeled & diced
  • 2 -3 medium Carrots peeled & diced
  • 2 cloves garlic finely chopped
  • 1 large Onion chopped
  • 900 mls Chicken Stock
  • 1 Bayleaf
  • 1 bunch Flatleaf Parsley Chopped
Servings: people
Instructions
  1. Fry the onions, carrots and garlic in some olive oil. Cook until they start to brown. Now add the sliced chorizo and cook until brown on both sides
  2. Cover with the chicken stock, add the bayleaf and bring it to the boil
  3. Add the diced potatoes and the chickpeas . Bring back to the boil and cook for about one hour. Skim the chorizo oil and any foam from the surface as needed.
  4. Add a little more boiling water if needed if you like the stew to have a soupy consistency. We have let most of the liquid boil away.
  5. Just before the stew has finished cooking take the defrosted Haddock loins and salt the skin. (the loins should be dried with kitchen towel before salting)
  6. Add olive oil to a frying pan heat then place the loins in the hot oil skin side down. Cook for 3-4 minutes. When the skin is crispy turn the fish over and cook for another minute or two.
  7. Now that the stew is cooked, remove the bayleaf, add salt and black pepper and then add chopped flat leaf parsley.
  8. Spoon generous amounts of stew onto a dish/plate and place the haddock on top skin side up. Garnish & serve.
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