This is another one of those recipes that you will make again and again. Its ideal for both midweek suppers or dinner with friends, its delicious and very simple.
The Chorizo and Butter Bean Stew can be eaten on its own with some crusty bread, but I find the combination of moist, meaty cod and this spicy rich stew works really well. Feel free to experiment, it would also go really well with chicken or some grilled haloumi. As you can see, I served mine with some steamed purple sprouting broccoli.
I’ve listed the amount of chorizo as ‘to taste’ mainly because some people don’t love it as much as I do! I used a whole pack of cooking chorizo, but you can use as much or as little as you like.
Top Tip – Cooking fish doesn’t have to be scary. Its true that its very easy to overcook, but its also very easy to cook it well. Treat it with some love and attention and it will love you back! Give it a little poke. It will feel firm to the touch and begin to flake at the edges. If it’s overcooked it will be rubbery.
Ingredients – Serves 2
1 large or 2 small cod fillets (if using one, cut it in half)
Chorizo – to taste (I used soft, cooking chorizo sausages and cut each into bite size chunks)
1 tin butter beans
1 red onion – chopped
1 clove garlic, crushed
1 red pepper – chopped
1 tin tomatoes
1 bunch fresh parsley – chopped, including stalks
1 tablespoon smoked paprika
Salt and Pepper
Heat some oil in a pan and add the onion, garlic and pepper. Sauté them for a few minutes until slightly softened. Add the chorizo and cook for another 5-10 minutes. Add the tins of beans and tomatoes, smoked paprika and most of the parsley and simmer for 15 minutes.
Meanwhile, heat a frying pan over a high heat. Oil and season the fish and place into the pan. It will sizzle, that’s what you want, because this gives it a lovely caramelised finish. After about 4-5 minutes, turn it over. For the piece of cod in my photo, I cooked it around 4 mins on each side. How long you cook the fish depends on the size and type of fish. Then leave it to rest for about 2-3 mins.
Serve the cod placed on top of the stew, scatter with the rest of the parsley and enjoy!