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Cod, tomato & chorizo stew
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2 green peppers
2 tbsp olive oil
4 cloves garlic
200g cooking chorizo, sliced
400g can chopped tomatoes
400g can cannellini beans, drained and rinsed
2 x 240g packs cod fillets
25g pack coriander, most roughly chopped, a few sprigs reserved
1 lemon, quartered, to serve
1. Preheat the oven to 220ºC, gas mark 7. Coat the green peppers with ½ tbsp oil, put on a baking tray and roast for 30 minutes, turning halfway, until blackened in parts and soft. Carefully transfer to a bowl, cover with a plate and set aside for 10 minutes. When cool enough to handle, peel and discard the charred skin, stalks and seeds from the peppers, then thickly slice.
2. Finely slice 3 of the garlic cloves. Put the chorizo in a deep-sided frying pan set over a medium-high heat with ½ tbsp olive oil. Cook, stirring, for 5 minutes, until the chorizo is sizzling and beginning to colour. Add the sliced garlic and cook for 1 minute more, then add the tomatoes. Add a splash of water to the empty tomato can and stir in, along with the beans and roasted peppers; season. Bring to the boil and simmer for 5 minutes. Sit the cod fillets on top and turn the heat down to low. Cover with a lid and simmer gently for 10-12 minutes, depending on the thickness of the fish, until the cod is opaque in the centre and the chorizo is cooked through.
3. Meanwhile, using a pestle and mortar, pound the remaining garlic clove to a paste with a pinch of salt. Add the chopped coriander and continue to pound to a rough paste. Stir in the remaining 1 tbsp olive oil and spoon a little of this herb paste over each cod fillet. Scatter with the coriander sprigs to serve, and accompany with the lemon wedges for squeezing over.
Typical values per serving:
high in protein
This recipe was first published in July 2021.