I like Tom Kerridge, and I love his recipe for pot-roasted pollock, chickpeas, and chorizo. I’ve adapted it slightly here so it works in the slow-cooker. Also, I skip the cinnamon because cinnamon is for making biscuits.
His recipe is good, I’ve made it. This is a little simpler. He has Michelin Stars. I do not.
SERVES: 4-6
PREP TIME: 10 MINUTES
COOK TIME:6-8 HOURS
Ingredients
1 1/2 lbs of cod fillets
1lb of chorizo sausage meat
2 15.5oz cans of chickpeas
14.5 oz. stewed tomato
A good handful of spinach
1 tbsp tomato paste
1 medium onion
3 cloves of garlic
1 tsp smoked paprika
2 tbsps of olive oil
Salt & pepper
Method
Roll the chorizo into one-inch diameter balls.
In a heated pan, add the olive oil and the chorizo to brown. Add diced onion to soften. Turn the heat off, and add minced garlic for a wee minute.
Transfer the mixture to the crock pot.
Add drained and rinsed chickpeas.
You can just toss the tomatoes into the pot, or if you’re feeling fancy, you can drain the can and roughly chop them first. Add the tomato paste, paprika, and the stock, set to low, and let her off for about six hours.
Cut the fish into bite-sized chunks, lay it on top of the sauce to poach, and replace the lid.
Check on the cod after about an hour. If the fish flakes easily, it’s ready. If it’s not, check in on it in about twenty minutes, and if needs be, twenty minutes after that. It’ll get there.
Stir the spinach into the pot until it wilts.
Serve with a dollop of sour cream.
Notes
No massive changes from Tom’s recipe, but the clean-up is easier. I prefer to use uncooked chorizo sausage meat because I can get it at the supermarket.
Tom uses pollack because it’s sustainable. If you hate the environment, any whitefish you can buy will work fine. I’ve made this with pollack, cod, whiting, and tilapia. It’s always good.
How I Do Cooking 
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