Pollock, tomato and chickpea cazuela
SERVES 4-6 750g pollock fillet, skin removed, cut into 4cm pieces 6tbsp extra virgin olive oil
2 red Romano peppers, deseeded and finely chopped 2 sweet white onions, peeled and finely chopped
3 garlic cloves, peeled and grated
2tsp smoked sweet paprika ½tsp freshly ground cumin
2tbsp Pedro Ximénez sherry pinch saffron, soaked in 1tsp hot water
600g tomatoes, skinned, deseeded and chopped
1 x 400g can chickpeas in water, drained and rinsed
10g flat-leaf parsley, chopped
Preheat the oven to 190C/375F/ Gas 5. Season the fish with sea salt and set aside.
Heat 4 tablespoons of the oil in a frying pan, add the peppers and onions and sweat over a medium heat for about 10 minutes, stirring often until just soft.
Stir in the garlic, paprika and cumin and cook for 2 minutes. Add the sherry and let it fizz for a bit before adding the saffron and tomatoes. Season with sea salt and black pepper and cook for 5 minutes. Add the drained chickpeas and let it cook for a further 5 minutes.
Add half the chopped parsley and transfer to a cazuela or casserole. Add the remaining oil to the fish and place in the dish, pushing them down into the mixture. Season with black pepper and bake in the oven for 9 minutes. To serve, scatter over the remaining parsley leaves.