Pan-fried cod with chorizo & butterbean stew

Name: Pan-fried cod with chorizo & butterbean stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 280 g pack Waitrose Frozen 2 Cod Fillets, defrosted; 2 tbsp olive oil, plus an extra drizzle; 60 g pack Cooks’ Ingredients Diced Chorizo; 1 red onion, thinly sliced; 2 cloves garlic, crushed; 400 g can Essential Butterbeans, drained and rinsed; 500 g Cooks’ Ingredients Fresh Chicken Stock; ½ unwaxed lemon, finely grated zest and juice; 25 g pack flat leaf parsley, leaves finely chopped; Crusty bread, to serve (optional)

A warming, filling stew, perfect for weekday suppers.

5 out of 5 stars(1) Rate this recipe

High protein1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins
Plusdefrosting

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Ingredients

280g pack Waitrose Frozen 2 Cod Fillets, defrosted
2 tbsp olive oil, plus an extra drizzle
60g pack Cooks’ Ingredients Diced Chorizo
1 red onion, thinly sliced
2 cloves garlic, crushed
400g can Essential Butterbeans, drained and rinsed
500g Cooks’ Ingredients Fresh Chicken Stock
½ unwaxed lemon, finely grated zest and juice
½ x 25g pack flat leaf parsley, leaves finely chopped
Crusty bread, to serve (optional)

Method

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.