Cod Chorizo And Butterbean Stew Food

COD & CHORIZO STEW

Steps:

• Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.
• Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.

SIMPLE CHORIZO AND BEAN STEW

Steps:

• Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the chorizo.
• Add the onion and garlic and cover with the lid. Cook, stirring from time to time, until soft.
• Add the tomatoes and beans, stir well and cover, simmer for 10 minutes. Add a little water if the stew is too thick.
• Add the parsley, season to taste with salt and pepper and stir well.
• Serve in soup bowls, with crusty bread.

COD, CHORIZO AND BUTTERBEAN STEW

Steps:

• 1. Preheat the oven to 200ºC, gas mark 6. Fry the chorizo in a saucepan for 30 seconds or until it starts to crisp and turn golden. Remove with tongs and pour off the excess fat. 2. Return to the pan, add the tomato and basil sauce, cherry tomatoes, butterbeans and basil. Warm through for 1-2 minutes, then pour into an ovenproof dish. 3. Top with the cod fillets and bake for 10-12 minutes or until the cod is just cooked through. Serve with the tenderstem broccoli.

COD AND CHORIZO STEW WITH GRILLED GARLIC BREAD

Steps:

• Heat the 1/4 cup olive oil in a large saute pan or deep skillet over medium heat until shimmering. Add the onions and chopped garlic and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, 6 to 8 minutes. Add the chorizo and cook, stirring occasionally, until slightly rendered, 3 to 5 minutes.
• Crush the tomatoes by hand and add them to the pan along with their juices. Stir in the chipotle and paprika, then stir in the chickpeas and roasted red peppers; season with salt and pepper. Bring to a simmer over medium heat, then nestle the cod in the stew. Cover and simmer over medium-low heat until the cod is cooked through, about 5 minutes.
• Meanwhile, preheat a cast-iron grill pan over high heat. Brush the bread with olive oil and grill, flipping once, until lightly charred, 3 to 5 minutes. Rub the grilled bread with the whole garlic clove and season with salt and pepper.
• Garnish the stew and bread with the parsley and serve right away.

COD AND CHORIZO BAKE WITH TOMATO AND BUTTER BEANS

Steps:

• Preheat the oven to 180oc/350 Fahrenheit/gas 4
• Peel off the skins of the chorizo and dice.
• Heat an oven safe pan over a medium-high heat and add the chorizo (no oil needed)
• Cook the chorizo for about 3 minutes to release its oil, then add the red onion and stir to coat. (See note if using fresh or cooking chorizo)
• Cook for 2-3 minutes until the onion is just starting the soften, then add the tomatoes and garlic and stir.
• After 2 minutes, add the beans and a dash of salt and pepper and stir again.
• If you are using frozen fish then add it now - nestle into the sauce and season well on top.
• Put the pan in the oven, uncovered, and cook for 15 minutes.
• Take out the oven and flip the fish over with a spatula or tongs, re-nestle into the sauce and season the other side. if you are using fresh cod then season both sides and add to the sauce now.
• Place back in the oven and cook for another 12-15 minutes, until the cod is cooked through. The juices from the tomatoes, onions and chorizo should have made a delicious sauce.
• Scatter with fresh chopped parsley and serve with a big green salad and rice or some baby new potatoes (or whatever else you fancy!)

CHORIZO-COD-POTATO STEW

Steps:

• Preheat a soup pot over med-high heat with the oil.
• Add in the sliced chorizo; cook/stirring frequently, for 2 minutes.
• Add in the potatoes; continue to cook for 2 minutes.
• Add in the onions, carrots, and garlic; season with salt and pepper, and cook/stirring frequently, for 5 minutes.
• Add in the white wine and cook for 3 minutes.
• Add the tomatoes, chicken stock, and red peppers; bring to a simmer and cook for 5 minutes.
• You want the soup to be at a gently simmer before you add the fish so, if necessary, turn the heat down a little.
• Add in the cod; gently simmer 3-4 minutes, or until the fish is cooked through.
• Finish the soup with the parsley; taste for seasonings and serve.

BUTTER BEAN & CHORIZO STEW

Steps:

• Slice the chorizo and tip into a large saucepan over a medium heat. Fry gently for 5 mins or until starting to turn dark brown. Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins. Swirl through the pesto, season lightly and ladle into four bowls.

SPANISH CHORIZO AND BUTTERBEAN STEW

Steps:

• Heat the oil over a medium heat in a casserole pot or frying pan, then fry the chorizo in the pan for 3-5 minutes until it is crispy.
• Add the onion and red pepper to the pan and sauté for 5 minutes until the vegetables have taken on some colour and have softened.
• Add the garlic and butter beans and sauté for one minute.
• Pour the red wine into the dish, bring to a boil and cook for 5 minutes until the liquid has reduced by half.
• Mix in the tinned tomatoes, stock and bay leaves and leave the dish to simmer on a medium-low heat for 25-30 minutes.
• When the stew has thickened, taste it and add salt and pepper as required.
• Serve the stew in bowls with salad and some slices of crusty bread to dunk. Enjoy!

HABAS CON CHORIZO - CHORIZO STEW WITH BUTTER BEANS

Steps:

• In a shallow casserole dish pan, heat the oil and gently fry the chorizo pieces for about one minute on each side, drain and set aside.
• Drain some of the excess oil released from the chorizo and add to the pan the chopped shallots, garlic and bay leaf and gently fry for about 5 minutes or until soft.
• Add the smoked paprika and stir for 10 seconds, add the grated tomato and cook for about 2 minutes. Deglaze the pan with the white wine and reduce by half.
• Add the broad beans and chicken stock and bring the stew to the boil. Reduce the heat to a simmer, add the chorizo pieces, season with salt and cook on a low heat for about 40 minutes, preventing the liquid from boiling as the beans will split. Shake the pan now and again to thicken the liquid.
• Once the broad beans are tender, cover with a lid and allow to rest for 5 minutes before serving in warm bowls with some crusty bread and a glass of toro wine.