Fried Flat Fish with a Bean Stew

Pan-fried plaice or lemon sole served over a hearty stew of chorizo, haricot beans, peppers, and savory herbs.

Estimated Nutrition

	Per Serving	Total
Calories	780.1 kcals	3120.4 kcals
Carbohydrates	20.6 grams	82.5 grams
Fat	62.1 grams	248.2 grams
Protein	35.2 grams	140.8 grams

Cook Time

20 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

50
g

Unsalted Butter

for the stew

5
tbsp

Double Cream

50
g

Unsalted Butter

for basting the fish

LegumesPulses

350
g

Haricot Beans

tinned, drained

Liquids

250
ml

Chicken Stock

Meat

200
g

Chorizo

cooking variety, cut into small chunks

NutsSeeds

2
clove

Garlic

chopped

2
sprig

Rosemary

finely chopped

4
sprig

Thyme

finely chopped

2
tsp

Sweet Smoked Paprika

2
tbsp

Flat leaf Parsley

roughly chopped

OilsFats

2
tbsp

Olive Oil

for the stew

2
tbsp

Olive Oil

for the fish

Seafood

4
piece

Plaice

filleted and pin boned

Vegetables

1
piece

Tomato

peeled, seeds removed, finely chopped

1
piece

Shallot

chopped

110
g

Roasted Peppers

from a jar, thickly sliced

Steps

Fry chorizo in olive oil for 5 minutes until crisp.
Add tomato, garlic, and shallot and fry for 1 minute.
Stir in peppers, beans, rosemary, thyme, and paprika and cook for 2 minutes.
Add stock and simmer for 5 minutes until liquid reduces.
Stir in the first portion of butter, cream, and parsley, then season.
Heat more oil and fry fish skin-side down for 3 minutes per side.
Add remaining butter to the pan and baste the fish as it melts.
Serve the fish on top of the bean stew.