Halibut with mussels and chorizo

Tags

chorizo, cod, fiesta friday, fish, halibut, mussels, potatoes, red snapper, spanish

This dish of fish, sausage and potatoes is a classic Spanish combination, earthy and bursting with flavour at the same time. I used halibut here but red snapper, sea bass, grouper or even cod can be substituted.

Serves 4

Ingredients:

500 g / 1 pound mussels, cleaned
1/4 cup dry white wine
1/4 cup water
2 tablespoons olive oil
2 large potatoes, peeled and sliced, (about 1/4 inch / 5 mm)
1 piece chorizo, cut into about 16 slices (about 170 g / 6 oz)
1 medium onion, diced
2 cloves garlic, crushed
Salt and freshly ground black pepper
4 halibut fillets (170 g / 6 oz each)
1 tablespoon chopped fresh parsley

Preparation:

Preheat the oven to 200 C / 400 F
Place the water and wine in a large saucepan
Add the mussels, cover and boil for 3 to 4 minutes, until the mussels open
Drain and keep the liquid, strain to remove any bits of sand and grit
Discard any mussels that did not open
Remove and discard the tops of the shells
Pour the reserved and strained liquid over the mussels and set aside
Heat the oil in a large skillet over medium heat
Add the sliced potatoes and chorizo
Cook for about 10 minutes, until lightly golden and tender
Add the onion and garlic
Stir in the reserved mussels and liquid
Bring to the boil, reduce the heat and simmer for 3 minutes
Add salt and pepper to taste
Meanwhile rub the fish fillets with olive oil
Arrange on a tray and place in the oven
Bake for about 10 minutes, depending on the thickness of the fish
Place some potatoes, chorizo, mussels in a deep plate
Arrange a fish fillet on top and sprinkle with parsley
Enjoy!

 

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Spanish chickpea and chorizo soup – creamy, spicy,smoky goodness in a bowl

Tags

chickpeas, chorizo, garbanzo beans, jambon de bayonne, pata negra, prosciutto, smoky, Soup, spanish, spicy, spinach

You might think that this does not look like a very pretty soup – and I would agree, it is rather rustic looking but the taste is out of this world. Smoky, spicy chorizo married with Spanish ham all surrounded by creamy chickpeas and healthy spinach give this dish a superb texture. Served with crusty bread, it is a meal in itself. Do not skip the last step and forget to add the chopped hard boiled egg on top, it is traditional and adds an unexpected but lovely richness to the soup.

Serves 4

Ingredients:

Olive oil
150 g / 5 1/2 oz chorizo sausage, finely chopped
1 onion, finely chopped
1 clove of garlic, crushed
2 sticks of celery, finely chopped
1 pound fresh spinach, washed and chopped
8 fresh tomatoes, roughly chopped (can use canned)
400 g / 14 oz can of chickpeas, drained
5 cups chicken stock
Salt and freshly ground black pepper
60 g / 2 oz pata negra, Spanish ham, prosciutto, jambon de bayonne cut up into pieces
2 hard boiled eggs, chopped

Preparation:

In a large, heavy bottomed pot, add some olive oil
Add the choizo and cook for 2 to 3 minutes
Add the onion, garlic and celery
Turn the heat down and cook for about 15 minutes, covered
Add the spinach, chickpeas and chicken stock
Bring to the boil
Lower heat and simmer for 30 to 40 minutes
Remove about 1/3 to 1/2 the mixture and purée it
Add the puréed mixture back to your pot and season
Remove from the heat
Stir in the ham
Divide into bowls
Add some chopped egg to each serving
Enjoy!