Spanish Hot Pot with Kiln Roast Trout, Black Olives, Chickpeas and Savoy Cabbage


Spanish Hot Pot with Kiln Roast Trout, Black Olives, Chickpeas and Savoy Cabbage

Smoked trout hot potA hearty, healthy fish recipe using classic Spanish flavours, that works just as well on sultry summer evenings as it does on a cold winter’s night!

Serves 4

ingredients

  • 150g RR. Spink & Sons Kiln Roast Trout
  • 100g black olives
  • 5g sundried tomato paste
  • ¼ Savoy cabbage, roughly chopped
  • 150g chorizo sausage, finely chopped
  • 1 medium onion, peeled & finely chopped
  • 1 clove garlic, peeled & finely chopped
  • 2 sticks celery, finely chopped
  • 4 fresh tomatoes, deseeded & roughly chopped
  • 300g chickpeas, drained
  • Sea salt & freshly milled black pepper

“Inspired by my time in Spain, this flavourful dish is one of my favourite hot smoked trout recipes to make for dinner!” – Scott Fraser, RR. Spink & Sons Chef

method

1. Cook the chorizo for 2 -3 minutes over a medium heat in a dry, medium-sized, wide-based saucepan – it should release about 2 tbsp of oil as it cooks.
2. Add the onions, garlic, and celery and cook for a further 7-8 min, or until soft.
3. Add the tomatoes, sundried tomato paste, black olives and chickpeas, reduce the heat and simmer for 10 min.
4. Add the Savoy cabbage and cook for further 4 minutes.
5. Finally, add the Kiln Roast Trout in fairly large chunks and stir through carefully, ensuring to not break up the fish.
6. Season with salt and freshly ground black pepper – serve in deep bowls with crusty bread.

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