Norwegian Haddock with tomato, olive and chorizo sauce

Name: Norwegian Haddock with tomato, olive and chorizo sauce
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 340 g Norwegian haddock fillet, skinned and pinboned; 100 g bulgur; 100 g chorizo sausage; 2 cloves garlic; 400 g crushed tomatoes; 10 olives, black; parsley, flat leaf

Nothing beats the flavour of the pure Norwegian haddock and it pairs perfectly with a spicy chorizo sauce. Delicate, easy and very tasty!

Cooking time30-40 min

Difficulty levelEasy

Rating4/5

Servings

Ingredients

Preparation

Put the bulgur wheat in a bowl, pour over enough just-boiled water to cover, then season and put a plate on top. Leave to swell up while you make the sauce.
Heat the olive oil in a large, lidded frying pan and cook the chorizo until it releases oil.
Add the garlic and cook for 3 minutes then tip in the tomatoes, season and simmer for 10 minutes or until thickened.
Cut the haddock into servings. Nestle in the Haddock fillets and olives. Season the top of the haddock pieces and drizzle with a little more oil.
Put on a lid and cook for 10 minutes or until the fish is cooked.
Drain the bulgur wheat really well, stir through 1/2 the parsley and season. Spoon into bowls then top with the Haddock, sauce and another sprinkling of parsley.