To go with our groundfish issue this week, closing out our February Feast, we offer this recipe, from Christine Burns Rudalevidge, a Brunswick-area chef and food writer. Enjoy!
In the wake of the cod fishery management changes
handed down by regulators last month, lovers of the New England seafood staple
will need to look to other ground fish in the Gulf of Maine to satisfy their
craving for cod. Luckily for eaters
living adjacent to the Gulf
of Maine, using haddock,
hake, pollock and even farmed cobia in a pinch as a substitute for cod in most
beloved recipes is an easy stretch of the imagination. This recipe plays on the classic Spanish
tradition of a hearty white fish, spicy chorizo and white beans. It's a
complete meal, completed in one pan and leftovers heat up really well. -- Christine Burns Rudalevige
4, 6-ounce groundfish fillets (loin cuts if
Salt and pepper
2 Tablespoons olive oil
½ cup chopped Spanish chorizo (take care to remove
the casings before chopping the cured sausage)
1 cup chopped sweet onion
1 cup chopped celery or fennel
4 garlic cloves, sliced thinly
1 cup fish stock (maybe more)
½ cup dry white wine
1 Tablespoon fresh thyme leaves
1 pint cherry or grape tomatoes
2 cups cooked white beans
Dry the fillets with a paper towel and season them
on both sides with salt and pepper. Take
a good look at the fillets and figure out which side used to have the
In a large skillet with a cover, get the olive oil
pretty hot. Place the fish into the pan
with the side that used to have the skin on it facing up. Cook the fillets on medium high heat until
they pick up some caramelized color (2-4 minutes). Gingerly remove the fillets (they are only
partially cooked at this point) from the pan and set them aside on a plate.
Add the chorizo to the pan and let it cook until it
renders its fat and signature pimento orangey-red color. Add onions and celery
(or fennel) to the pan and sauté until they start to soften (3-4 minutes). Add garlic slices and thyme leaves. Once you
start to smell both, add broth and wine.
Partially cover the pan and braise the mixture to further soften the
vegetables. After about 4 minutes, add
in the cherry tomatoes and let them cook with the stew until they start to
split their skins (about 3-4 minutes).
Stir in the cooked beans and nestle the fish
fillets into the stew, taking care to keep the caramelized tops above
water. If the level of broth in the pan
does not reach 2/3rds the way up the fillets, add more stock until it
does. Let the stew simmer until the fish
is cooked through.
Dish up the hot stew in wide bowls and serve it
with crusty bread.
on the groundfish stew theme