Pollack, chorizo and chickpea stew

A one-pot dish that’s easy to prepare and serve a crowd. Pollack is a cheaper variety of white fish and is perfect for poaching in the flavourful stew.

Tom Kerridge Recipes

By Tom Kerridge
From Tom Kerridge's Proper Pub Food

Ingredients

  • 150g/5½oz dried chickpeas
  • 4 tbsp rock salt
  • 1 pinch saffron
  • 1 x 700g/1lb 9oz pollack fillet, skinned and pin boned
  • 4 tbsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, grated
  • 2 red chillies, chopped
  • 4 cooking chorizos
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 bay leaves
  • 1 cinnamon stick
  • 200ml/7fl oz chicken stock
  • 1 x 400g/14oz tin chopped tomatoes
  • salt and black pepper, to taste
  • 200g/7oz spinach leaves

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