Cassoulet with Pollock, Butterbean and Chorizo
- 100 g smoked streaky bacon lardons, chopped
- 150 g frozen onions chopped
- 1 green pepper deseeded and sliced
- 1 tsp frozen garlic chopped
- 100 g chorizo (or salami) chopped
- 2 cans butter beans (820g)
- 300 g frozen pollock wild Alaska fillets (cut into chunks)
- 150 ml vegetable stock hot
- 12 cherry tomatoes halved
- 2 tbsp frozen parsley (flat leaf) chopped
- Heat a heavy-based saucepan or flameproof casserole dish and add the lardons or streaky bacon. Cook over a medium-high heat until crispy. Lift them out with a draining spoon and set to one side.
- Add the onion, green pepper and garlic to the saucepan and fry gently in the fat from the lardons or bacon for 3 or 4 minutes, then stir in the chorizo or salami and tip in the canned butter beans (do not drain them).
- Add the chunks of pollock fillet and the hot stock, then heat and simmer, partially covered, for 10 to 12 minutes, or until the fish is cooked – the flesh should be opaque and flake easily.
- Add the cherry tomatoes and lardons or bacon, stirring them through. Season to taste, then serve sprinkled with the parsley.