zoom Cod, chorizo & white bean stew

    Save to your scrapbook

    Cod, chorizo & white bean stew

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    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.

    Your recipe note

    Edit your recipe note

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

    Comments

    Average user rating

    0 stars

    Glossary