Whiting Stew With White Beans Butternut Squash And Chorizo Recipes

MIXED BEAN AND WINTER SQUASH STEW WITH FRESH BASIL

Steps:

• Drain the beans through a strainer set over a bowl. Transfer to a large, heavy soup pot or Dutch oven. Measure the liquid in the bowl and add enough water to measure 2 quarts. Add to the beans and bring to a gentle boil over medium heat. Cover, reduce the heat to low and simmer 1 hour. Add salt to taste and the bouquet garni, and continue to simmer until tender but intact, about 30 minutes.
• Meanwhile, heat the olive oil over medium heat in a large, heavy frying pan and add the onion. Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika. Stir together for about a minute, and add the garlic and a pinch of salt. Cook, stirring, for a minute or two, until the garlic and onions are very fragrant, and stir in the tomatoes. Cook, stirring often, until the tomatoes are cooked down and fragrant, about 5 to 10 minutes. Add a ladleful of broth from the beans and stir to deglaze the bottom of the pan.
• Stir the onion mixture into the beans. Add salt and pepper to taste. Add the winter squash and lima beans. Cover and simmer for about 30 minutes, until the squash and all the beans are tender. Taste and adjust salt, and add freshly ground pepper. Remove the bouquet garni. Just before serving stir in the fresh basil. Serve in wide soup bowls, passing Parmesan for sprinkling.

WHITING STEW WITH WHITE BEANS, BUTTERNUT SQUASH AND CHORIZO

Steps:

• In a large kettle, combine the fish bones and heads, the whole onion, the annatto seeds and bay leaf with 5 quarts of water. Place over medium heat and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes, skimming off any foam that accumulates on the surface. Strain the stock and discard the solids.
• Return the stock to the pan and bring to a boil. Add the beans and wine, reduce the heat and simmer, uncovered, for 60 to 90 minutes until the beans are just tender. Add the squash and simmer until tender, about 20 minutes more.
• Meanwhile, in a large skillet over medium-low heat, melt the butter and fry the chorizo until browned, about 10 minutes. Remove the sausage from the pan with a slotted spoon, set it aside and add the diced onions to the pan. Cook until golden, 7 to 10 minutes.
• When the squash is cooked, increase the heat to medium and stir in the cooked onions, the whiting and the squid. Season with salt and pepper and simmer 5 minutes. Place the stew in a large serving bowl and garnish with the chorizo and rosemary. Serve immediately.

CHORIZO AND WHITE BEAN STEW

Steps:

• Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
• Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
• Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

CHORIZO AND BUTTERBEAN STEW

Steps:

• Fry the chorizo (no oil is required as the sausages release oil as they cook) with the onion for around 5 minutes until the onion has softened and the chorizo is cooked through.
• Add the garlic and cook for 1 minute then add the butterbeans, tomatoes, the chicken stock cube and oregano. Add half a can of water to the pan and cover with a lid.
• Let the casserole simmer for at least 20 minutes on a very low heat.
• Add the spinach for 2-3 minutes until it has wilted.
• Serve with fresh crusty bread and season as required. The chorizo can be quite salty so taste before seasoning.

WHITE BEAN, BUTTERNUT SQUASH, KALE AND OLIVE STEW

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash; sauté Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes.
• Mix kale and sage into stew. Cover and cook until kale wilts, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.
• Transfer stew to large shallow bowl. Sprinkle generously with cheese.

SQUASH & CHORIZO STEW

Steps:

• Heat a large pan, add the chorizo, then cook over a high heat for 2 mins until it starts to release its red oil. Lift the chorizo out of the pan, then add the onion and fry for 5 mins until starting to soften.
• Tip in the passata, squash and chorizo, bring to the boil, then cover and cook for 15-20 mins until the squash is softened, but not broken up. If you need to, add a little water during cooking. Season to taste, then serve in bowls scattered with parsley.

WHITE BEAN, BUTTERNUT SQUASH, KALE AND OLIVE STEW

Steps:

• Heat oil in a heavy, large Dutch oven over medium-high heat. Add onions, and sauté over medium heat until tender, about 5 minutes. Add butternut squash, bell peppers and garlic; sauté 10 minutes. Add broth; cover and simmer until vegetables are tender, about 10 minutes.
• Add kale and sage; cover and cook until the kale wilts, stirring often, about 10 minutes. Add beans and olives, and stir until heated through. Season to taste with salt and pepper.
• Transfer the stew to large, shallow bowl. Sprinkle generously with grated cheese, if desired.
• *Note: Substitute Kalamata olives, sold at Greek and Italian markets and some supermarkets.
• Servings: 8.
• Nutritional Information Per Serving: Calories 390; Total fat 10g; Saturated fat 1.5g; Cholesterol 0mg; Sodium 470mg; Carbohydrate 68g; Fiber 15g; Protein 14g; Vitamin A 840%DV; Vitamin C 470%; Calcium 35%DV; Iron 35%DV.
• *Daily Value.