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E-Health: Recipe of the Week
FLATHEAD FILLETS WITH CHORIZO SAUSAGE AND BORLOTTI BEANS
Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
INGREDIENTS
1 chorizo sausage, sliced
1 Spanish onion, sliced
3 cloves garlic, sliced
1 long red chilli, seeds removed and sliced
1 teaspoon hot smoked paprika
200g fresh borlotti beans*
400g Flathead or Ling fillets
1 ½ cups chicken stock
1 cup baby spinach leaves
¼ cup mint leaves
METHOD
- Place chorizo in a large heavy based saucepan. Cook until browned. Remove and drain on absorbent paper.
- Add onion to the pan and cook until soft. Add garlic and chilli and cook for a further minute. Add paprika and beans and cook for a minute. Return chorizo to the pan and pour in stock and saffron. Simmer for 30- 40 minutes, or until beans are nearly tender.
- Add the fish along with the orange zest and cook gently for another 5 minutes. Stir through baby spinach and cook until just wilted. Stir through mint and season well.
* You will need 400g of unpeeled beans to get 200g. Tinned borlotti beans can be substituted. Just rinse and add with the fish.
Source: recipe finder
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