I don’t know how I gather the disparate items scattered around the inside of the fridge, but there are times when its a challenge to combine them into something enticing. Having mistakenly thawed some haddock thinking it was smoked haddock and with the thick end of a punchy chorizo lying patiently for inspiration the basis of a meal was happily evident.
I think chorizo works so well with plain fish because its salty richness combines beautifully with the austere purity of the fish. Add the sweetness of tomatoes and there is little chance of anything but a glorious success.
I chop an onion and a fat clove of garlic softening them gently in a glug of olive oil with thick coins of the chorizo. Once the paprika has oozed out into the pan and the chorizo is beginning to crisp in parts I add two tins of tomatoes, 250ml or vegetable stock and a handful of green lentils, as much to avoid the need for alternative carbohydrate as to bulk the casserole. Simplicity combined with taste is an unbeatable mix in the kitchen.
Having brought the pan back up to simmer I put the lid on and continue to cook for half an hour or until the lentils are tender. Finally, I push some greens down into the deep red liquor (I used cavolo nero but you could use kale or spinach) and lay the haddock on top and then push the fish into the depths with firm finger. The lid goes back on and no more than ten or fifteen minutes later its ready.
Served on its own or with a bit of good bread it really is a feast. The fact that it emerged from bits and pieces in the fridge and a few staples from the cupboard makes it, somehow, all the more delicious.
1 large onion
1 fat clove of garlic (use two if they are a bit weedy)
glug of olive oil
2 haddock fillets
half a chorizo (hot or sweet, either will be fine and you can add more or less as you wish)
2 tins of chopped tomatoes
250ml vegetable stock
handful of green lentils
two handfuls of green leaves (more if you prefer..its good for you!)