Pollock, Butter Bean and Chorizo Cassoulet

Mix spicy Spanish chorizo with delicately flavoured fish in this simple stew.

  • Preparation Time15 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
100g lardons or smoked streaky bacon, chopped
2 tbsps chopped fresh flat leaf parsley
12 cherry tomatoes, halved
150ml hot vegetable stock
300g wild Alaskan or European pollock fillets, cut into chunks
2 410g tins butter beans
100g chorizo or salami, chopped
1 garlic clove, crushed
1 green pepper, deseeded, sliced
1 red or white onion, chopped
Salt and freshly ground black pepper

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.

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

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

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

Cook's tip: use tinned mixed beans or cannellini beans instead of butter beans, if you like.

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