Saturday cooking

Butter bean, chorizo and wild Alaskan salmon soup-type thing

1/2 tin butter beans
1/4 cup brown rice
2cm piece spicy cooking chorizo, diced
1 handful curly leaf kale
1 large mushroom, diced
1/4 onion, finely chopped
2 cloves fresh garlic, finely chopped
1 small fillet wild Alaskan salmon, cubed
750ml fish stock
A bunch of coriander, roughly chopped

Heat some olive oil in a heavy-based pot and gently fry the garlic, onion, chorizo and mushroom. When the onion is soft, add the kale with a couple of tablespoons of water, two capfuls of Shaoxing rice wine and cover for a few minutes until the kale has wilted. Add the beans and rice and mix well. Add the stock, cover and simmer until the rice is cooked. Stir in the cubed salmon until cooked (just a couple of minutes will do). Season to taste, throw in the coriander and serve.