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Sprinkle some salt over the cod fillets, then sit them on kitchen paper while you prepare the stew. Heat 2 tbsp oil in a sauté or frying pan over a medium-high heat, then add the chorizo. Cook for 4-5 minutes, stirring often, until golden and crisp, then remove with a slotted spoon, leaving the fat in the pan. Set aside.
Add the onion to the pan and fry, stirring often, for 5-6 minutes until golden and softening. Add the garlic and fry for 2 minutes more, then tip in the butterbeans and toss in the oil to coat. Pour in the stock, return the chorizo to the pan, bring to a simmer and reduce gently for 10 minutes.
Halfway through the cooking time, place another frying pan over a medium-high heat and add a drizzle of oil. Give the fish fillets a pat dry, then add them to the hot pan and fry for 2-3 minutes on each side, depending on the thickness, until opaque and beginning to flake. Turn the heat off and leave the fish fillets there to rest for a minute.
Squeeze the lemon juice into the stew, then season to taste and stir through most of the parsley. Divide between bowls, then top with a fish fillet and scatter with the lemon zest, black pepper and the remaining parsley. Serve with crusty bread for mopping up the sauce, if liked.
Typical values per serving when made using specific products in recipe
Energy | 2,291kJ/ 549kcals |
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Fat | 28g |
Saturated Fat | 7.1g |
Carbohydrates | 26g |
Sugars | 8.1g |
Fibre | 14g |
Protein | 40g |
Salt | 1.3g |
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