Haddock Loin with chickpea & chorizo stew - Seafresh
Crispy skin, tender flesh: Pan-seared fish loins cooked to perfection with just a hint of olive oil. Perfectly golden on the outside, moist on the inside.
Ingredients
- 4 6oz Haddock Loins (skin on for this dish)
- 4 tblspn olive oil
- 300 grams Dried Chickpeas (soaked in cold water overnight / 6 hours)
- 250 grams Spicy Chorizo (sliced)
- 2 - 3 medium Potatoes (peeled & diced)
- 2 -3 medium Carrots (peeled & diced)
- 2 cloves garlic (finely chopped)
- 1 large Onion (chopped)
- 900 mls Chicken Stock
- 1 Bayleaf
- 1 bunch Flatleaf Parsley (Chopped)
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