Haddock Loin with chickpea & chorizo stew
Haddock Loin (skin-on) with chickpea & chorizo stew is a recipe inspired by Jose Pizarro.
Haddock Loin with chickpea & chorizo stew
Haddock Loin (skin-on) with chickpea & chorizo stew is a recipe inspired by Jose Pizarro.
Servings Prep Time
4people 10 minutes
Cook Time
90minutes
Servings Prep Time
4people 10 minutes
Cook Time
90minutes
Ingredients
  • 46oz Haddock Loinsskin on for this dish
  • 4tblspn olive oil
  • 300grams Dried Chickpeassoaked in cold water overnight / 6 hours
  • 250grams Spicy Chorizosliced
  • 2 – 3 medium Potatoespeeled & diced
  • 2 -3 medium Carrotspeeled & diced
  • 2 cloves garlicfinely chopped
  • 1large Onionchopped
  • 900mls Chicken Stock
  • 1 Bayleaf
  • 1bunch Flatleaf ParsleyChopped
Instructions
  1. Fry the onions, carrots and garlic in some olive oil. Cook until they start to brown. Now add the sliced chorizo and cook until brown on both sides
  2. Cover with the chicken stock, add the bayleaf and bring it to the boil
  3. Add the diced potatoes and the chickpeas . Bring back to the boil and cook for about one hour. Skim the chorizo oil and any foam from the surface as needed.
  4. Add a little more boiling water if needed if you like the stew to have a soupy consistency. We have let most of the liquid boil away.
  5. Just before the stew has finished cooking take the defrosted Haddock loins and salt the skin. (the loins should be dried with kitchen towel before salting)
  6. Add olive oil to a frying pan heat then place the loins in the hot oil skin side down. Cook for 3-4 minutes. When the skin is crispy turn the fish over and cook for another minute or two.
  7. Now that the stew is cooked, remove the bayleaf, add salt and black pepper and then add chopped flat leaf parsley.
  8. Spoon generous amounts of stew onto a dish/plate and place the haddock on top skin side up. Garnish & serve.