Wednesday, February 10, 2010

Bacalao, chick peas, chorizo and green beans

I had some leftover cooked bacalao from my bacalao al pil pil, so I decided to combine it with a jar of chick peas, a fresh chorizo that was lurking in my fridge and some green beans. A combination of typically Spanish ingredients if ever there was one. You could make it with fresh cod or other white fish, although the cooking times will be a bit shorter. I accompanied this with some warm boiled potatoes dressed with the leftover pil pil sauce from the night before.

olive oil
1 onion, peeled and finely chopped
1 fresh chorizo, skinned and sliced
3 cloves of garlic, peeled and sliced
500g of green beans, topped and tailed and cut into 2-inch sections
250g of desalted bacalao (desalting instructions)
400g of cooked chickpeas
a little stock or water

  1. Chop the onion and add it to a large pan with plenty of olive oil and fry gently. Once the onions are nearly done, add the garlic and the chorizo and fry for a couple of minutes.
  2. Add the green beans, add a little stock or water and simmer gently until the beans are almost tender. Add the bacalao and chickpeas, and simmer until the fish is cooked. (About 8 minutes.)

1 comment:

Jo Spiller said...

Hi Tim, we ended up making the most devine salt cod croquetas with it on Saturday with Alan and Hannah.

But I will try your recipes soon as salt cod has now shot to the top of my list of ingredients of choice.

Hope you're all well. Jo x