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    Cod, chorizo & white bean stew

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    Cod, chorizo & white bean stew

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    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 

    Method

    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.

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    Cook’s tip Try replacing the cannellini beans with a can of haricot or butter beans. Chickpeas would work well too.
     

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