Cod With Butter Beans And Chorizo Food

WHITE FISH WITH SPICY BEANS AND CHORIZO

Steps:

• Heat the oil in a large frying pan, then soften the onion for 5 mins. Add the rosemary, chorizo and garlic, then fry for 2 mins more until the chorizo is starting to crisp. Tip in the passata, beans, cabbage and sugar, season, then simmer for 5 mins.
• Add the fish to the pan, leaving the tops of the fillets peeking out of the sauce, then cover with a lid and leave to cook for 3-5 mins or until the flesh flakes easily. Delicious served with crusty bread.

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!)

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.