Renowned chef Rick Stein is on a mission to redefine our seafood experiences, encouraging us to venture beyond the well-trodden path of cod, haddock, salmon, tuna, and prawns. He passionately advocates for exploring the diverse array of fish species found in British waters, many of which offer incredible flavor and are caught responsibly, reducing pressure on overfished stocks.
“So often we’re creatures of habit, and stick to eating cod, haddock, salmon, tuna, and prawns,” Stein explains. “But there are lots of other species that I think we should be enjoying more often!”
To inspire our culinary explorations, Stein is sharing a delightful recipe for Salt Coley, Chickpea, and Parsley Stew. This simple yet flavorful dish celebrates the versatility of coley, a fish often overlooked but brimming with potential. The recipe, requiring just three steps, is designed for a relaxed and enjoyable cooking experience.
Rick Stein’s Salt Coley, Chickpea, and Parsley Stew
Ingredients:
* 350g chickpeas
* 750g fresh coley fillet
* 85ml olive oil
* Eight garlic cloves, finely chopped
* One teaspoon dried chilli flakes
* Four plum tomatoes, roughly chopped
* Three to four tablespoons chopped flat-leaf parsley
* Salt and freshly ground black pepper
Method:
1.
Salt and Firm:
Begin by brining the coley. Sprinkle a generous amount of salt over the fish fillet, cover it, and refrigerate for three to four hours. This process firms up the fish, making it ideal for cutting into bite-sized pieces. After brining, rinse the fish thoroughly under cold water.2.
Simmer and Blend:
Heat the olive oil in a large pan. Add the chopped garlic and chilli flakes, cooking for a minute or two until fragrant. Add the chopped tomatoes, chickpeas (along with a little of their cooking liquid), 200ml of water, and the salted coley. Simmer for four to five minutes, allowing the stew to thicken slightly.3.
Finish and Serve:
Pour the stew into a large bowl. Garnish generously with chopped parsley and a drizzle of extra virgin olive oil.With this simple yet impactful recipe, Rick Stein encourages us to explore new flavors and embrace the deliciousness of sustainable seafood. Enjoy!