This is a quick stew that is lovely for dipping crusty bread in. Any white fish will work, I use haddock.
Serves 2
3 red peppers chopped
3 cloves of garlic finely chopped
10 cherry tomatoes chopped up small
A big handful of sugar snaps or a cup of frozen peas
1/2 a glass f white wine
2 haddock fillets
Serves 2
Ingredients
1/2 a chorizo ring thinly sliced3 red peppers chopped
3 cloves of garlic finely chopped
10 cherry tomatoes chopped up small
A big handful of sugar snaps or a cup of frozen peas
1/2 a glass f white wine
2 haddock fillets
Method
Fry the chorizo in a sauté pan on high heat with a teaspoon of olive oil for two minutes but don't let it burn Turn the heat down to medium and add the chopped peppers, let them cook for 5 minutes, keep stirring.
Add the chopped garlic, tomatoes and sugar snaps or peas and simmer for another 2 minutes. Add 1/2 a glass of white wine and place the haddock fillets in the centre of the pan. Put the lid on turn the heat down to the low side of medium and let it cook for 6 minutes. Break the fish into smaller pieces with a fork and eat out of the pan with lumps of crusty bread.