Ingredients Jump to Instructions ↓

  1. 100g lardons or smoked streaky bacon, chopped

  2. 2 tbsp chopped fresh flat leaf parsley

  3. 12 cherry tomatoes, halved

  4. 150ml hot vegetable stock

  5. 300g frozen fillets wild Alaska pollock, cut into chunks

  6. 2 x 410g cans butter beans

  7. 100g chorizo or salami, chopped

  8. 1 garlic clove, crushed

  9. 1 green pepper, deseeded and sliced

  10. 1 red or white onion, chopped

  11. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Wild Alaska Pollock, Butter Bean and Chorizo Cassoulet Heat a heavy-based saucepan or flameproof casserole dish and add the lardons or streaky bacon. Cook over a medium-high heat until crispy. Lift them out with a draining spoon and set to one side.

  2. Add the onion, green pepper and garlic to the saucepan and fry gently in the fat from the lardons or bacon for 3 or 4 minutes, then stir in the chorizo or salami and tip in the canned butter beans (do not drain them).

  3. Add the chunks of pollock fillet and the hot stock, then heat and simmer, partially covered, for 10 to 12 minutes, or until the fish is cooked - the flesh should be opaque and flake easily.

  4. Add the cherry tomatoes and lardons or bacon, stirring them through. Season to taste, then serve sprinkled with the parsley.

  5. Cook's tip: Use canned mixed beans or cannellini beans instead of butter beans, if you like.


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