Coley, chorizo and black rice

Coley, or hake/pollock, is far from a glorious fish.

It has a bland taste and the meat tends to flake. It is however a cheap alternative to cod and contains loads of potassium and calcium but also salt. It is very low in fat.

It is a good fish to eat but you need to spice it up.

The risk is to do that with a rich sauce, which is nice but obliterates the health effects of the lean fish. Here, I added some chorizo — a spicy Spanish sausage that does however contain fat and cholesterol.

Black rice is a source of iron, vitamin E, and antioxidants. I found it in the supermarket under an Italian brand name (Venere). It takes 18 minutes to cook and the taste can be enhanced with some stock.

Ingredients

• One chunk of coley, or several filets.
• 10 slices of chorizo.
• 150 grams of black rice.
• Olive oil, white pepper.

Steps

1. Wash the rice and bring a large pan of salted water to the boil.
2. Add the rice and cook for 18 minutes, stirring regularly.
3. Wash the fish. Either pre-heat an oven to 175° C, put the fish in a dish with some olive oil and pepper and cook for 15-20 minutes, or poach in slightly salted water.
4. Drain the rice and set aside.
5. Take the fish from the pan or out of the dish and remove the skin to transfer the fish meat to a serving dish.
6. Cut up the chorizo and put on top of the fish.