Become Spanish king or captain of an evening, welcoming your guests with this recipe cleverly combining bean, chorizo and haddock.
Ingredients for 4 persons :
- 400 g of haddock
- 1.5 kg of beans
- 2 tomatoes
- 200 g of chorizo
- 1 clove of garlic
- 1 onion
- 55 cl of water
- 1 liter of milk
- 20 g butter
- 10 cl of dry white wine
- 1 sprig of thyme
- Salt pepper
Bean salad with chorizo and haddock
- Desalt the haddock: soak it in 50 cl of milk overnight. Rinse.
- Remove the pod from the beans, immerse them for 3 minutes in boiling water.
Drain, let cool, then remove, using a small knife, the skin surrounding them.
- Wash the tomatoes. Scald them for a few seconds, then easily remove the skin. Remove the seeds and cut the pulp into pieces.
- Cut the chorizo into slices.
- Peel, wash and chop the garlic (degermed) and the onion.
- In a saucepan, pour 50 cl of water and 50 cl of milk, immerse the haddock. Place the pan on the heat, simmer for 5 minutes. Remove the haddock, drain it on absorbent paper. Remove skin and bones.
Strip its flesh.
- In a non-stick pan, place the chorizo, over high heat and without adding fat, sauté for one minute on each side. Reserve.
- In the same pan, melt the butter, brown the garlic and onion.
Add the tomato pulp. Cook for 3 minutes, pour in the white wine.
Simmer for 5 minutes then incorporate the sprig of thyme, broad beans, 5 cl
of water, the stripped haddock and the chorizo. Check the seasoning, cover and
simmer 8 to 10 minutes.
To serve !
This salad can be enjoyed hot or cold with an olive oil and sherry vinegar vinaigrette.
Read also: health benefits and virtues of beans
Like a taste of summer and travel, here is a dish that transcends the regions by marrying the haddock from the north with tomatoes and chorizo from the south, but also a little the seasons with a winter preparation of fish, and spring and summer vegetables. . The pairings will already vary depending on whether you choose to serve this dish hot or cold with a vinaigrette. If the dish is served cold, choose a warm, slightly acidic wine that can buffer the effect of the sauce: a red wine from southern Spain such as a Jumilla or, failing that, a Côtes du Rhône will pull the dish towards these spicy characters and will enhance the smoked haddock. If the dish is served hot, you can choose to highlight the beans with a St Nicolas de Bourgueil, or the spicy notes with a cru from
Beaujolais like a Juliénas which will bring a little relief to the mouth with its acidity. Those who want a more southern accord will prefer a Côtes du Rhône, but this time rosé, which will maintain the right balance between heat and freshness.
Recipe: T. Debéthune, Photo: C. Herlédan