Focus: A Spanish-themed week built around February’s seasonal seafood and the kale in the fridge. Toasted mussels pasta to kick things off, then a warming chickpea stew, closing with crispy seasonal haddock.

Wednesday off = perfect window to soak chickpeas for Thursday. Red bell peppers and parsley bridge all three meals. Bacon from the freezer shows up in the haddock dish.

Meal Plan Summary

• Uses from fridge: Kale (chickpea stew), spring onions (garnish)
• Uses from freezer: Bacon strips (haddock dish), peas (fideuà)
• Seasonal: Haddock (kuller) and mussels (blåmuslinger) — both in season in February

Ingredients used across multiple meals: Red bell peppers (1 for fideuà + 2 for romesco = 3 total), flat-leaf parsley (all 3 meals), garlic (all 3 meals), olive oil (all 3 meals)

Meals

Tuesday, 24 February

• Dinner: Fideuà
  • Prep: 15 min | Cook: 30 min | 510 kcal/serving
  • Catalan toasted pasta with fresh mussels and peas in saffron-tomato broth
  • Prep for Thursday: Soak 175g dried chickpeas tonight (cover generously, leave overnight)

Thursday, 26 February

• Dinner: Spanish Chickpea & Kale Stew
  • Prep: 15 min (chickpeas soaked overnight) | Cook: 50 min | 480 kcal/serving
  • Potaje-style stew clearing the kale from the fridge — deeply warming and filling
  • Prep for Friday: Take bacon strips out of freezer to thaw in fridge

Friday, 27 February

• Dinner: Steamed Haddock with Romesco & Sautéed Cabbage
  • Prep: 20 min | Cook: 25 min | 490 kcal/serving
  • Gently steamed seasonal haddock with nutty Catalan romesco and smoky bacon cabbage

Ingredients

Complete list of everything needed for all 3 meals.

Proteins

• Fresh mussels, 350g (for fideuà — buy Tuesday)
• Haddock fillets (kuller), 2 × ~150g (for Friday — buy Thursday or Friday)
• Chorizo, 70g (for chickpea stew)
• Bacon strips, 100g (from freezer — for haddock dish)
• Dried chickpeas, 175g (from pantry — soak Tuesday night)

Produce

• Red bell peppers, 3 (1 for fideuà, 2 for romesco)
• Cabbage (hvidkål or spidskål), ⅓ head (for haddock dish)
• Tomatoes, 2 medium (for romesco)
• Carrots, 1-2 medium (for chickpea stew)
• Onions, 2 medium (1 for fideuà, 1 for stew — pantry)
• Garlic, 7 cloves (2 for fideuà, 3 for stew, 2 for haddock — pantry)
• Kale, 1 bunch (fridge)
• Spring onions (fridge — optional garnish on stew)
• Lemon, 2 (1 for haddock, 1 for fideuà and garnish)
• Flat-leaf parsley, 1 large bunch (all 3 meals)

Frozen

• Frozen peas, 70g (for fideuà)

Pantry & Sauces

• Spaghetti, 200g broken into 3-4cm pieces (for fideuà)
• Passata, 130ml (for fideuà)
• Tinned tomatoes, 1 can (400g) (for chickpea stew)
• Tomato paste, ¾ tbsp (for chickpea stew)
• Chicken stock, ~950ml (400ml fideuà + 550ml stew — stock cubes fine)
• Capers, 1 tbsp (pantry — for haddock cabbage)
• Olives, handful (pantry — for haddock cabbage)
• Olive oil
• Apple cider vinegar or rice vinegar (sub for sherry vinegar in romesco)
• Cumin
• Chili flakes
• Salt and pepper

To Buy (not in pantry)

• Smoked paprika (needed for all 3 dishes)
• Almonds or hazelnuts, 50g (for romesco)
• Bay leaves, 2 (for chickpea stew)

Optional

• Saffron (for fideuà — highly recommended but pricey)
• Crusty bread (for chickpea stew)
• Aioli / kewpie mayo + garlic (for fideuà)