Ingredients
Preparation
- Put the bulgur wheat in a bowl, pour over enough just-boiled water to cover, then season and put a plate on top. Leave to swell up while you make the sauce.
- Heat the olive oil in a large, lidded frying pan and cook the chorizo until it releases oil.
- Add the garlic and cook for 3 minutes then tip in the tomatoes, season and simmer for 10 minutes or until thickened.
- Cut the haddock into servings. Nestle in the Haddock fillets and olives. Season the top of the haddock pieces and drizzle with a little more oil.
- Put on a lid and cook for 10 minutes or until the fish is cooked.
- Drain the bulgur wheat really well, stir through 1/2 the parsley and season. Spoon into bowls then top with the Haddock, sauce and another sprinkling of parsley.