Spanish style Norwegian haddock and chorizo and chickpea one pan supper

Spanish style Norwegian haddock, chorizo and chickpea one pan supper

Name: Spanish style Norwegian haddock, chorizo and chickpea one pan supper
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 600 g haddock fillet; 1 tbsp olive oil; 1 onion; 1 clove garlic; 1 tsp cumin seeds; 200 g chorizo sausage; 400 g chickpeas, canned; 300 g broccoli, stems; 125 ml red wine; 1 pinch parsley, fresh; crusty bread

Norwegian haddock and chorizo is a match made in heaven. Coupled with minimum prep and clearing up, this is a winning dish.

Cooking time20-30 min

Difficulty levelEasy

Servings

Ingredients

Preparation

Heat the oil in a large frying pan and fry the chorizo for 3-4 minutes until it releases its oil. Add the onion, reduce the heat and cook for 5 minutes until softened. Add the garlic and cumin seed, and cook for a few more minutes.
Pat the fish dry, season and nestle into the pan, so that the fish skin is in contact with the bottom of the pan. Increase the heat and fry for 2 minutes until the skin starts to crisp up, then flip over. Add the chickpeas around the fish, give them a gentle stir and add the broccoli.
Add the wine, cover with a lid and cook for until the broccoli is tender.
Scatter the parsley on top and serve with crusty bread on the side.