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eileen@bradleysfish.com

Cod and chorizo stew recipe

WRITTEN BY:

Eileen

SERVES:

4

NUTRITION:

High in Protein

DIFFICULTY

Easy

TIME

15 Minute minutes

Try your hand at making this delicious and heartwarming cod and chorizo stew. This one-pot wonder is bursting full of vibrant colours and full of gorgeous flavours. Try Now!!!

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Method

1.

Heat the oil in a high sided frying pan, add the onion, garlic and chorizo. Cook for 5 mins until the onion is starting to soften and the chorizo has released it's red oils. Stir in the paprika, cherry tomatoes, passata and butterbeans. Bring to a simmer then cook for a further 5 mins.

2.

Stir in the vinegar and sugar with some seasoning then nestle the cod fillets into the sauce and cover and cook for a further 20 mins, or until the fish is just cooked through. Remove from the heat and scatter over parsley, serve with crusty bread.

Shopping List

Cod Fillet (Finest) skin Off 950/1050gram

Ingredients

1.

1 tbsp olive oil

2.

1 onion, chopped finely

3.

2 garlic cloves, chopped

4.

150g chorizo, sliced

5.

1 tbsp sweet smoked paprika

6.

200g cherry tomatoes, halved

7.

400ml passata

8.

400g tin butterbeans, drained

9.

1 tbsp red wine vinegar

10.

pinch caster sugar

11.

450g pack frozen cod fillets

12.

handful flat leaf parsley, chopped

13.

crusty bread to serve

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