Pan-fried fish, cassoulet of beans, vegetables and chorizo
Based on Emersons’ recipe except Emersons served marlin — I have used monk fish. The cassoulet can be prepared well ahead then reheated to cook the fish.
- Heat half the oil in a heavy frying pan. Sauté the onion, until softened. Add the cumin, chorizo and garlic and cook for 2 minutes. Add the passata, beans, sugar and seasonings. Simmer for 5 minutes. Add the mint and peas and continue to cook, until hot.
- Heat the remaining oil. Season the fish with salt and pepper. Pan-fry on medium-high for about 1 minute each side, until lightly coloured.
- Place the fish on top of the mixture in the frying pan. Cover and simmer gently for 3-5 minutes, until cooked.
- Great served garnished with pea fronds.
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