I absolutely love fish and I realised recently that I haven't done a seafood dish on the blog for over 6 months. That's practically criminal in my book and is not representative of what I eat on a weekly basis, so I am here with this recipe to rectify things!
A lot of my readers are from America so I really hope this sort of recipe inspires a few more of my U.S. chums to try fish more! This is a tasty recipe for winter and a really easy way to cook fish with no fuss.
This recipe is a b&*^£"dised version of one by Tom Kerridge which I found on the BBC Food website. It originally had chorizo in it, a long-winded processes for preparing chickpeas from scratch overnight and a step to prepare the fish with salt and saffron which confused me. So I've stripped all that out and made it simple.
This is an ideal meal for a wintery evening. It's hot, filling and packed with flavour from lovely spices and herbs. I even get to use fresh bay leaves in it from my little tree on the balcony which is about the only thing I've managed not to kill, so that makes me even happier!
SERVES: 2 people (with leftovers)
PREP TIME: 20 minutes
COOK TIME: 1 hour
400g canned chickpeas
2 x haddock fillets (or other white fish of choice)
1 onion, finely chopped
2 garlic cloves, finely sliced or crushed
2 red chillies, chopped
1 tsp ground cumin
1 tsp smoked paprika
2 bay leaves
1 cinnamon stick
200ml/7fl oz chicken stock
1 x 400g/14oz tin chopped tomatoes
salt and black pepper, to taste
200g/7oz spinach leaves
Fresh parsley to garnish (optional)
Preheat the oven to 170C/325F/Gas 3.
Place a casserole on the heat with the olive oil. Add the onions, garlic and red chillies and cook over a medium heat for 6-8 minutes, or until the onion has softened.
Add the cumin, paprika, bay leaves and cinnamon stick. Cook for a further 3-4 minutes.
Drain the chickpeas and add to the pot with chicken stock and tinned tomatoes. Bring to the boil and then cover and transfer to the over to cook for 45 minutes.
Remove from the oven and season to taste with salt and freshly ground black pepper.
Place the haddock fillets on top of the chickpea and tomato mixture. Transfer to the oven for 12-15 minutes, or until the fish is cooked.
Remove the casserole from the oven. Gently lift the fish from the pot and place on a plate while you prepare the spinach.
Stir the spinach into the hot chickpeas until it is just wilted. Remove the bay leaves and cinnamon stick. Spoon the chickpea mixture onto a plate and top with the fish to serve. Garnish with fresh parsley.
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