Bean salad with chorizo and haddock

salade fève chorizo haddock

Become Spanish king or captain of a party, welcoming your guests with this recipe that cleverly combines beans, chorizo and haddock.

Ingredients for 4 people :

  • 400 g haddock
  • 1.5 kg of beans
  • 2 tomatoes
  • 200 g chorizo
  • 1 clove of garlic
  • 1 onion
  • 55 cl of water
  • 1 l milk
  • 20 g butter
  • 10 cl dry white wine
  • 1 sprig of thyme
  • Salt, pepper

– Desalinate the haddock: soak it in 50 cl of milk overnight. Rinse.

– Remove the pods from the beans, plunge them for 3 minutes in boiling water.

Drain them, let them cool down and then remove the skin from them with a small knife.

– Wash the tomatoes. Boil them for a few seconds, then easily remove the skin. Remove the seeds and cut the pulp into pieces.

– Cut the chorizo into slices.

– Peel, wash and chop the garlic (degermed) and onion.

– In a saucepan, pour 50 cl of water and 50 cl of milk, and plunge the haddock into it. Place the pan on the heat and simmer for 5 minutes. Remove the haddock, drain it on absorbent paper. Remove the skin and bones.

Stripping his flesh.

– Place the chorizo in a non-stick frying pan over high heat and without adding any fat, sauté for one minute on each side. Set aside.

– In the same pan, melt the butter and sauté the garlic and onion.

Add the tomato pulp. Leave to cook for 3 minutes, pour in the white wine.

Let simmer for 5 minutes, then add the thyme sprig, the beans, 5 cl.

of water, stripped haddock and chorizo. Check the seasoning, cover and

simmer for 8 to 10 minutes.


B.A .ba of the chief

This salad can be eaten hot or cold with a vinaigrette of olive oil and sherry vinegar.

Also to be read: the benefits and virtues of beans on health

Cellar side

As a foretaste of summer and travel, here is a dish that transcends regions by marrying northern haddock with southern tomatoes and chorizo, but also a little bit of the seasons with a winter fish dish, and spring and summer vegetables. The agreements will already vary according to the choice of serving this dish hot or cold with a vinaigrette.

If the dish is served cold, choose a warm, low acidity wine that can buffer the effect of the sauce: a red wine from southern Spain such as a Jumilla or, failing that, a Côtes du Rhône will draw the dish towards these spicy characters and enhance the smoked haddock. If the dish is served hot, one can choose to highlight the beans with a St Nicolas de Bourgueil, or the spicy notes with a cru du

Beaujolais like a Juliénas which will bring in mouth a little relief by its acidity. Those who wish a more southern accord will prefer a Côtes du Rhône, but this time a rosé, which will maintain the right balance between warmth and freshness.

Mr. Chassin

Recipe: T. Debéthune, Photo: C. Herlédan