Seasonal local food recipe No.325 – Hugh’s Fish-rizo with broad beans
This is from Hugh Fearnley-Whittingstall’s River Cottage Light and Easy. It takes the classic seasonings of chorizo sausage and mingles them with fresh fish to create a gloriously red, richly-flavoured dish.
Serves 4
Preparation time: 40 minutes
Cooking time: 7-8 minutes
Ingredients
700 g white fish fillets, such as pollack, coley, whiting or haddock skinned and boned
1 Tbsp unsmoked paprika
1 tsp sweet smoked paprika
a small pinch of cayenne papper
2 tsps fennel seeds
2 garlic cloves, sliced
2 tbsps rapeseed or sunflower oil, plus a little extra for cooking
150 g cooked broad beans, skinned if they are large
Juice of 1/2 lemon
sea salt
a little roughly shredded mint (optional)
Method
Check the fish for pin bones, prising out any you find with tweezers, then cut into roughly 2 cm chunks. Put into a bowl with the spices, garlic and oil. Add a pinch of salt. Turn together and leave for half an hour in the fridge.
Heat a large frying pan or wok over a medium-high heat. Add a trickle more oil, then the fish, and cook, tossing often, for 4-5 minutes, until cooked through. Stir in the broad beans and cook for another minute. Squeeze over the lemon juice and remove from the heat. Taste and add more salt if needed.
Divide between bowls and serve, with some fresh mint sprinkled over if you like. Serve with rice, flatbreads or potatoes if you want a heartier supper.
