Chorizo works so well with white fish and always adds depth of flavour to tomato dishes.
It's a hero ingredient in this dish along with the basil!
For a quick, warming hotpot that you can make in individual creusets or in one large dish for the whole family, this is the perfect recipe.
It's also so simple, big on flavours and takes no time to cook!
Plus, there's something about this dish that feels indulgent and is right up there as a comfort meal!
INGREDIENTS
Serves 4
4 x pieces of White Fish - such as Cod or Haddock
Handful of Basil
Bunch of spring Onions
Splash of Worcestershire Sauce
3 x Cloves Garlic
300 gm Passata
90 gm Chorizo
90 gm Mature Cheddar Cheese
knob of butter
1 x small Chilli
Salt & Pepper for seasoning
METHOD
Pre heat the oven to 200 degrees.
Heat the butter in a pan, add chopped chorizo and cook for a few minutes.
Chop and add the garlic, chilli and spring onions.
Cook off for a couple of minutes then add the basil and passata.
Cook on a low heat for 3 mins, add a good splash of worecestshire sauce and stir in, continue cooking for a few more minutes.
In the individual Creusets or one big dish add a little butter and melt in the oven.
When the butter is melted place a piece of fish in each of the dishes / or all the fish in one big dish and season.
Pour the passata mix over the fish and place in the oven.
Cook for 15 mins at 200.
Grate the cheese.
Take the fish out the oven and cover with the cheese, return to the oven for another 10 mins.
Top with chopped spring onions and serve.
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