Cheap, cheerful and wonderfully tasty - being on a budget brings its benefits! Serves 4 Preparation time: 15 minutes Cooking time: 25 minutes 100g (4oz) lardons or smoked streaky bacon, chopped 1 red or white onion, chopped 1 green pepper, deseeded and sliced 1 garlic clove, crushed 100g (4oz) chorizo or salami, chopped 2 x 410g cans butter beans 300g (10oz) frozen wild Alaska pollock fillets, cut into chunks 150ml (¼ pt) hot vegetable stock 12 cherry tomatoes, halved 2 tbsp fresh flat leaf parsley, chopped Salt and freshly ground black pepper
• Heat a heavy-based saucepan or flameproof casserole dish and add the lardons or streaky bacon. Cook over a medium-high heat until they are crispy. Lift them out with a draining spoon and set to one side • Add the onion, green pepper and garlic to the saucepan and fry gently in the fat from the lardons or bacon for 3-4 minutes, then stir in the chorizo or salami and tip in the canned butter beans (do not drain them) • Add the chunks of pollock fillet and the hot stock, then heat and simmer, partially covered, for 10-12 minutes, or until the fish is cooked – the flesh will be opaque and should flake easily • Add the cherry tomatoes and lardons or bacon, stirring them through. Season to taste, then serve with plenty of chopped fresh parsley Cook’s tip: Use canned mixed beans or cannellini beans instead of butter beans, if you like. Recipe from the Alaska Seafood Marketing Institute.