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Recipes & Inspiration
Neven Maguire
Neven’s Haddock with Chorizo and Cannellini Beans

Neven’s Haddock with Chorizo and Cannellini Beans

Neven’s Haddock with Chorizo and Cannellini Beans is a flavourful, Mediterranean-inspired dish perfect for four. Haddock fillets are lightly steamed and served over a rich, spiced tomato and chorizo sauce with cannellini beans, harissa, and a hint of lemon. The blend of smoky chorizo with tender fish and fresh basil creates a satisfying meal, ideal for weeknight dinners or gatherings.

4 people

Ingredients

4 x 175g haddock fillets, skin on with pin-bones removed
2 tbsp rapeseed oil
2 tbsp rapeseed oil
100g (4oz) raw chorizo, skinned and diced
1 red onion, halved & thinly sliced
4 cloves garlic, sliced
1 tsp harissa spice
1 tsp ground turmeric powder
1 x 400g tin chopped tomatoes
1 small pinch caster sugar
Zest of ½ lemon
1 x 400g cannellini, drained & rinsed
1 tbsp finely chopped fresh basil
Sea salt and ground black pepper

Main

4 x 175g haddock fillets, skin on with pin-bones removed
2 tbsp rapeseed oil
2 tbsp rapeseed oil
100g (4oz) raw chorizo, skinned and diced
1 red onion, halved & thinly sliced
4 cloves garlic, sliced
1 tsp harissa spice
1 tsp ground turmeric powder
1 x 400g tin chopped tomatoes
1 small pinch caster sugar
Zest of ½ lemon
1 x 400g cannellini, drained & rinsed
1 tbsp finely chopped fresh basil
Sea salt and ground black pepper

For the Haddock:

Using a steamer which fits on top of a pot, bring the water in the pot to the boil.

Place the haddock fillets flesh side down on a square of parchment paper.

Season the skin side of the hake with sea salt and drizzle with rapeseed oil.

Carefully lift the parchment paper into the steaming basket.

Leave to steam for approximately 10-15 minutes (depending on the thickness of the haddock), until the fish flakes away.

For the Tomato Sauce:

Heat a heavy based pan with the rapeseed oil.

Add the diced chorizo, red onion and garlic to the pan and toss in the oil.

Add in the ground spices followed by the chopped tomatoes and caster sugar.

Allow to simmer for 3-4 minutes on a medium heat.

Add in the lemon zest and season with salt and pepper.

Add in the cannellini beans and chopped basil and combine.

To serve, spoon the sauce onto the centre of each warmed plate and arrange the haddock on top.

For the Haddock:

Using a steamer which fits on top of a pot, bring the water in the pot to the boil.

Place the haddock fillets flesh side down on a square of parchment paper.

Season the skin side of the hake with sea salt and drizzle with rapeseed oil.

Carefully lift the parchment paper into the steaming basket.

Leave to steam for approximately 10-15 minutes (depending on the thickness of the haddock), until the fish flakes away.

For the Tomato Sauce:

Heat a heavy based pan with the rapeseed oil.

Add the diced chorizo, red onion and garlic to the pan and toss in the oil.

Add in the ground spices followed by the chopped tomatoes and caster sugar.

Allow to simmer for 3-4 minutes on a medium heat.

Add in the lemon zest and season with salt and pepper.

Add in the cannellini beans and chopped basil and combine.

To serve, spoon the sauce onto the centre of each warmed plate and arrange the haddock on top.

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