Monkfish, chorizo with butter beans and chickpeas kind of casserole

Monkfish, chorizo with butter beans and chickpeas kind of casserole

I am a proud Catalan and a self confessed foodie. I base a lot of my creative cooking to similar recipes which we can find in Catalonia. I like to experiment and sometimes I must admit I fail miserably. I sometimes like to add certain meats to fish dishes and chorizo always gets my vote. It's perfect for monkfish, which can taste a little bland despite being quite a meaty fish; the paprika-infused sausage adds a lovely kick of spice.

This recipe only takes about 20 minutes, and it is a delicious dinner party dish which surely will impress your guests. You can use any white fish but I rather monkfish because unlike cod or haddock, it does not fall into pieces once cooked. Although I must admit it is more expensive. It is so simple that you must try at least once, it will convert you!

Monkfish, chorizo with butter beans and chickpeas kind of casserole

(Serves 4)
2 tbsp of olive oil

1 big red onion sliced thinly

1 tsp of smoked paprika

200 grs of chorizo, cut into cubes

1 tin of chickpeas drained

1 tin of butter beans drained

1 jar of Spanish roasted peppers, sliced

1 tin of good quality chopped tomatoes

800 grs monkfish, cut into big bite size portions

1 tbsp of chopped basil

salt and pepper to taste

Put the oil in a deep casserole pan, when is it hot add the onion until it is soft but do not let it burn. After a few minutes add the chopped chorizo and paprika and cook with the onions for a good 3 minutes. Add the chick peas, butter beans, add the roasted peppers and the tin of chopped tomatoes with 150 ml of hot water. Let it all bubble together for about 10 minutes. Add the chopped basil. The is can be prepared in advance. Once you are about to be ready to eat warm up the mixture and add the monkfish at once, put the lid on and cook it for 10 minutes.

I serve this with small boiled potatoes and either asparragus or green beans.