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
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.
Recipe: T. Debéthune, Photo: C. Herlédan