Try Gordon's twist on this timeless Spanish dish
Gordon challenged Mica Paris to cook one of her favourite dishes on Gordon Ramsay: Cookalong Live. She chose a traditional West Indian dish using saltfish. For his recipe, Gordon kept the saltfish but went Spanish.
Serves 4
1. Place the saltfish in a large bowl, cover with water and allow to soak for 24 hours. Change the water at least 4 times over a period of 12 hours.
2. After soaking, remove any bones and cartilage from the fish and blanch in gently simmering water for 10 minutes. Drain and flake into bite sized chunks.
1. Parboil the potatoes for 8 minutes, drain and slice into rounds. Set aside.
2. Cook off the shallots in 3 tablespoons of olive oil for five minutes until soft and translucent.
3. Add the chorizo, peppers, garlic and chilli and cook over a moderate heat for a further 6 minutes.
4. Pour half of the sherry into the pan and deglaze over a high heat, add the tinned tomatoes and simmer for 5 minutes.
5. Season well with freshly ground black pepper, and salt if required (be wary of adding salt as the fish will already have seasoned the dish).
6. Add the rest of the sherry and season with a little Tabasco before adding the potatoes, thyme, most of the basil and cherry tomatoes.
7. Finally add the flaked fish, stirring gently to prevent breaking it down too much. Allow to warm through for 4-5 minutes.
8. Serve in a rustic bowl and garnish with the remaining basil.
The best of British cooking from Hugh Fearnley-Whittingstall
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