Wild Alaska Pollock Spanish Style
Create big Spanish-style
flavors with these easily-accessible ingredients and Wild Alaska pollock for a savory dinner bowl.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Servings: 4
Ingredients
- Pollock
- 1 pound Alaska pollock, cut into large pieces
- 2 garlic cloves, chopped
- Olive oil, as needed
- Salt and pepper, to taste
Spanish-style Stew
- 1 onion, chopped
- Olive oil, as needed
- 2 to 3 ounces Spanish-style cured chorizo, sliced
- 1 can (14.5 ounces) peeled tomatoes, undrained
- 1⁄2 cup green pitted olives
- 1 can chickpeas, rinsed and drained
- 6 parsley stalks, chopped
- 2 bay leaves
Preparation
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Step 1 Sauté Alaska pollock
Heat a very thin layer of olive oil in a large, deep pan or Dutch oven. Stir in garlic then carefully add Alaska pollock pieces. Season with salt and pepper; sauté. Remove fish with a slotted spoon; set aside.
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Step 2 Prepare and cook “stew”
In the same pan, heat another tablespoon of oil, if needed, and add onion. Sauté onion until golden brown, stirring occasionally. Add chorizo, stir-fry 3 minutes. Stir in tomatoes with juice, chickpeas, olives, bay leaves and 1⁄2 cup water. Break up tomatoes with a spoon. Cook, uncovered, over medium heat about 10 minutes until slightly thickened.
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Step 3 Finish the “stew”
Gently stir in the pollock then turn off heat. Allow to stand for 5 minutes before serving.
