White fish in broth with peas, shallots and crispy chorizo
Sunday 16 June 2013
I love the speed of this meal – it looks and tastes so sophisticated, but really is one of those dishes you can cook while helping the kids with their homework.
1 tbsp light-flavoured oil
300g/10oz baby leeks
2 garlic cloves, sliced
400ml/14fl oz good fish or chicken stock
4 sea bass fillets, cut into chunks
150g/5oz fresh or frozen peas, podded weight
100g/3½oz chorizo, roughly sliced
Zest and juice ½ lemon
Crusty bread, to serve
Heat the butter and oil in a large, high-sided frying pan with a lid. Cook the leeks over a medium heat for 8 minutes, or until tender. Add the garlic and continue to cook for 2 minutes.
Pour the stock into the pan, bring to a simmer. Reduce the heat, nestle the fish in between the leeks, stir in the peas, cover with a lid and cook for 5 minutes.
Meanwhile, heat a small, non-stick frying pan over a high heat, add the chorizo and cook until crispy.
Remove the broth from the heat, squeeze over the lemon juice and ladle into bowls. Spoon over the chorizo and any oil, scatter with lemon zest and serve with crusty bread to mop up any juices.
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