Whiting is another oft overlooked white fish that copes well with strong flavours like the chorizo in this recipe. Like pollock it’s cheap, sustainable, meaty, with its own mild flavour but robust enough to take on others. Sometimes it’s easy to confuse price with a sense of superior flavour and cheaper fish somehow inferior. Plentiful and sustainable doesn’t mean you have to compromise on taste. Whiting is a round white fish, much like cod, silver hake, haddock etc. but much cheaper and more importantly even, is sustainable. If you’re looking for other examples of these be sure to ask your fishmonger. They know what’s in season so essentially what is at it’s best and plentiful now. Other examples include ling, white pollock, and black pollock (coley). You can also order fish online with Gannet Fishmongers here, which has opened up my ability to both eat more fish weekly and indeed experiment with different kinds of fish and seafood that I wouldn’t ordinarily have access to. They deliver nationwide.
Cook off the chorizo first, reserving all the oil and set aside. This paprika spiked fat becomes a conduit with which to impart the nuance of flavour that gives this dish that something different. You can then use this oil to roast the potatoes and add some to your pan when frying the fish. In terms of the broccoli, parboiling and plunging into iced water stops the cooking process and retains a wonderfully vibrant green colour in the brassica while also providing function. It means that the broccoli is almost cooked when it goes on the griddle pan meaning that only a short, quick charring is required. This recipe involves a few different, but simple processes, that help enormously in bringing the dish together so try not to skip any stage.
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