Chorizo Cassoulet by Steven Edwards | Flint & Flame

Chorizo Cassoulet by Steven Edwards | Flint & Flame

flintandflameusa.com

Versatile white fish dish with diced red pepper, onion, carrot, garlic, and chorizo, flavored with tomato juice, chutney, and puree. Perfect for cod, coley, or bream.

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Ingredients

  • 1 Red Pepper (diced)
  • 1 Red Onion (diced)
  • 1 Carrot (diced)
  • 1 Celery stick (diced)
  • 1 Clove of Garlic (sliced)
  • 50g Tomato juice
  • 50g Chorizo (diced)
  • 5g Tomato Chutney
  • 5g Tomato Puree
  • 75g Cooked Dried White Beans
  • 4 Cherry Tomatoes (cut in to 8)
  • 2g Maldon Salt

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