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Barramundi Asopado - with Chorizo, Cannellini Beans & Garlic Bread
Barramundi Asopado - with Chorizo, Cannellini Beans & Garlic Bread
$60.00 ea
Serving Size: 4 Cook Time: 1 hour 15 minutes
Fancy a quick trip to Puerto Rico? Come aboard! This smokey, spiced cannellini bean stew with crispy skinned barramundi will take you there. (And you’ll never want to come home)
COOKING INSTRUCTIONS
1. Give all your vegies a little wash. Preheat the oven to 180°. Remove butter from the fridge to reach room temperature and soften. Marinate the barramundi with olive oil, oregano, paprika and salt and pepper. Finely chop shallots, thyme, onion and fennel. Finely slice half of the garlic cloves and cut the chorizo into 1cm thick slices. Pick leaves from coriander and chop the stalks.
2.In a hot saucepan on a medium-high heat, drizzle olive oil and cook chorizo for approx. 2 mins before adding the onion, shallots and sliced garlic. Cook for approx. 3 mins until golden then add fennel and bay leaves. Add tin tomato, brown sugar, ground turmeric, coriander stalks and 2 cups of water to saucepan. Bring to the boil, reduce heat to low and simmer for approx. 15 mins.
3.Pick leaves from parsley and finely chop, discard stems. Mince the remaining 3 garlic cloves. Add ingredients to a mixing bowl with butter and combine well. Slice Turkish bread at 1cm intervals and only ¾ of the way through the loaf. Spread the butter throughout these slices generously. Place in a baking tray lined with baking paper, and cook in the oven for approx. 10 mins until golden.
4.Drain cannellini beans and add to the sauce.
5. In a hot frying pan on a high heat, drizzle olive oil and sear barramundi flesh side down first for approx. 3 mins. Turn and sear skin for approx. 5 mins until skin is crispy and golden and the barramundi is cooked through.
6. Add the baby spinach leaves to the pot. Serve bean and chorizo sauce with crispy skin barramundi and garlic bread. Garnish with remaining coriander leaves. Consume within 48 hrs.
WHAT'S IN THE BOX?
2 packets barramundi
1 chorizo
6 garlic cloves
1 onion
¼ bunch shallots
½ fennel
½ bunch thyme
½ bunch parsley
½ bunch coriander
2 bay leaves
60g baby spinach leaves
1 tin chopped tomato
½ tsp oregano
½ tsp smoked paprika
½ tsp ground turmeric
1 loaf Turkish bread
2 tins cannellini beans
WHAT YOU’LL NEED FROM YOUR PANTRY
125g butter
1 tsp brown sugar
Olive oil
Salt
Pepper
IF YOU DON’T HAVE A PANTRY ITEM, YOU CAN ADD IT NOW
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1. Give all your vegies a little wash. Preheat the oven to 180°. Remove butter from the fridge to reach room temperature and soften. Marinate the barramundi with olive oil, oregano, paprika and salt and pepper. Finely chop shallots, thyme, onion and fennel. Finely slice half of the garlic cloves and cut the chorizo into 1cm thick slices. Pick leaves from coriander and chop the stalks.
2. In a hot saucepan on a medium-high heat, drizzle olive oil and cook chorizo for approx. 2 mins before adding the onion, shallots and sliced garlic. Cook for approx. 3 mins until golden then add fennel and bay leaves. Add tin tomato, brown sugar, ground turmeric, coriander stalks and 2 cups of water to saucepan. Bring to the boil, reduce heat to low and simmer for approx. 15 mins.
3. Pick leaves from parsley and finely chop, discard stems. Mince the remaining 3 garlic cloves. Add ingredients to a mixing bowl with butter and combine well. Slice Turkish bread at 1cm intervals and only ¾ of the way through the loaf. Spread the butter throughout these slices generously. Place in a baking tray lined with baking paper, and cook in the oven for approx. 10 mins until golden.
4. Drain cannellini beans and add to the sauce.
5. In a hot frying pan on a high heat, drizzle olive oil and sear barramundi flesh side down first for approx. 3 mins. Turn and sear skin for approx. 5 mins until skin is crispy and golden and the barramundi is cooked through.
6. Add the baby spinach leaves to the pot. Serve bean and chorizo sauce with crispy skin barramundi and garlic bread. Garnish with remaining coriander leaves. Consume within 48 hrs.
