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Cod, chorizo & white bean stew
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1 tsp olive oil
1 onion, diced
2 cloves garlic, finely chopped
60g pack Cooks’ Ingredients Chorizo Crumb
½ lemon, juice
400g tomatoes, roughly chopped
250ml Cooks’ Ingredients Fish Stock
400g can cannellini beans, drained and rinsed
2 x 240g packs 2 Icelandic cod fillets
150g wholewheat couscous
2 tbsp flat leaf parsley, roughly chopped
1. Heat the oil in a large sauté pan or casserole with a lid over a medium heat. Add the onion, garlic and chorizo and fry, stirring regularly for 6-8 minutes until the onion is soft and starting to turn golden.
2. Squeeze in the lemon juice, then add the tomatoes and cook for another 2-3 minutes, stirring regularly. Tip in the stock, bring to a vigorous simmer for 2-3 minutes, then add the beans and lower the heat to simmer gently for 5 minutes.
3. Nestle the cod into the pan, season, then cover and cook for 6-8 minutes, or until the fish is cooked through, is opaque and flakes easily with a fork. Meanwhile, cook the couscous according to pack instructions. Remove the fish pan from the heat and leave to stand for a minute, then scatter with parsley and serve with the couscous. Some green salad on the side would be tasty too.
Cook’s tip Try replacing the cannellini beans with a can of haricot or butter beans. Chickpeas would work well too.
Typical values per serving:
2 of your 5 a day/source of fibre
This recipe was first published in October 2021.