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Cod & chorizo stew

Contains pork – recipe is for non-Muslims only

Fancy a fish supper ready in under half an hour? Mix up your midweek meal with our satisfyingly spicy chorizo and cod stew

  • Prep: 10 mins
    Cook: 17 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 417
  • Carbohydrates 17
  • Saturated Fat 7
  • Sugar 8
  • Protein 39
  • Fat 20
  • Fibre 6
  • Salt 2.1

Nutrition per serving

  • Calories 417
  • Carbohydrates 17
  • Saturated Fat 7
  • Sugar 8
  • Protein 39
  • Fat 20
  • Fibre 6
  • Salt 2.1

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 200g cooking chorizo, chopped into small pieces
  • 400g can chopped tomatoes
  • 4 cod fillets
  • 400g can butter beans, drained
  • ½ small pack parsley, roughly chopped

Method

  1. Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.

  2. Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.

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