Fish Stew with Beetroot Chutney - Fishbox
Ingredients
4 skinless chunky white fish fillets (I used a mix of coley, cod, ling and tusk)
1 tbsp olive oil
1 onion, chopped
100g uncooked chorizo sausage, diced
2 garlic cloves, chopped
1 large red pepper, diced
Half a large courgette, halved then halved again and cut into chunks
500g passata
2 tbsp Dollop & Scoff Beetroot Chutney
300g can of chick peas
300g can of butter beans
Handful of coriander, chopped (including stalks)
Method
Heat the oil in a large frying pan, then soften the onion for 5 minutes. Add the chorizo and garlic and fry for a couple of minutes, until the chorizo is starting to crisp. Add in the pepper and courgette and cook for a few minutes, until they have softened.
Pour in the passata, and add the beetroot chutney, chick peas, butter beans and three quarters of the coriander (leave the rest for a garnish). Simmer for 5 minutes. Check for seasoning – add salt and pepper if needed.
Add the fish to the sauce, resting the fillets on the mixture with the top of the fish uncovered. Cover the pan, and leave to cook for around 5 minutes, until the fish flakes easily. When cooked you can either leave the fish fillets whole, or flake into the dish. Sprinkle with the reserved coriander.
Serve with crusty bread or rice.
Top Tip: This dish freezes well, so why not make extra and portion up for another day
Lovely recipe from Dollop & Scoff
They produce handmade Scottish preserves with local, seasonal ingredients- delicious jams, chutney, jelly & relish.
They share lots of fab recipes on their site!
