Pol­lock, tomato and chick­pea cazuela

Food and Travel (UK) - - Contents -

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.

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