Alaska Pollock and Chorizo Supper

Alaska Pollock and Chorizo Supper
 
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by Alexa1978

 
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Ingredients

Ingredients
Method
 
  • 50g (2oz) chorizo, thinly sliced
  • 1 garlic clove, crushed
  • 1 bunch spring onions, trimmed and sliced
  • 1 red and 1 yellow pepper, deseeded and chopped
  • 2 x 400g cans mixed beans, rinsed and drained
  • 1 x 350g jar tomato & basil pasta sauce
  • 100g (4oz) fine green beans, chopped
  • 400g (14oz) wild Alaska pollock fillet, cut into large chunks
  • 12 cherry tomatoes, halved
  • Salt and freshly ground black pepper
  • Chopped fresh flat leaf parsley, to garnish
•Heat a wok or large frying pan and add the sliced chorizo, cooking it over a medium-high heat for 1 to 2 minutes to release the flavours
•Add the garlic, spring onions and peppers, stir-frying them for 2 to 3 minutes until softened. Tip in the canned beans, then add the tomato pasta sauce and green beans. Stir everything together and cook for 5 minutes over a medium heat
•Add the chunks of pollock and simmer for a further 5 minutes, though avoid stirring to prevent breaking up the chunks of fish
•Season, then ladle into warmed bowls and serve with plenty of chopped fresh parsley

Cook's tip: Make this recipe another time with a 416g can of red or pink wild Alaska salmon instead of pollock. Simply drain the salmon, discarding the liquid. Remove the skin and bones, if wished, then break the salmon into large chunks and add to the bean

Alaska Pollock and Chorizo Supper

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This recipe was uploaded by Alexa1978

 
 
This quick, healthy supper is made with a little sliced chorizo sizzled with chopped spring onions, red pepper and garlic, then combined with canned mixed beans, tomato pasta sauce, sliced green beans and chunks of Alaska pollock, with plenty of chopped fresh parsley.
Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

Method


•Heat a wok or large frying pan and add the sliced chorizo, cooking it over a medium-high heat for 1 to 2 minutes to release the flavours
•Add the garlic, spring onions and peppers, stir-frying them for 2 to 3 minutes until softened. Tip in the canned beans, then add the tomato pasta sauce and green beans. Stir everything together and cook for 5 minutes over a medium heat
•Add the chunks of pollock and simmer for a further 5 minutes, though avoid stirring to prevent breaking up the chunks of fish
•Season, then ladle into warmed bowls and serve with plenty of chopped fresh parsley

Cook's tip: Make this recipe another time with a 416g can of red or pink wild Alaska salmon instead of pollock. Simply drain the salmon, discarding the liquid. Remove the skin and bones, if wished, then break the salmon into large chunks and add to the bean
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