Chorizo Cassoulet by Steven Edwards | Flint & Flame
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at flintandflameusa.com.
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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