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    • Cod and chorizo stew

    Mark Sharron
    Easy
    30 minutes
    4
    Amount Per Serving: Calories 340; Carbohydrate 28g; Fat 25g; Protein 25g; Cholesterol 60mg; Sodium 380mg; Potassium 670mg; Fiber 6g
    A nice chunky flavorful stew recipe. The combination of cod and chorizo works. This recipe makes a large batch of cod and chorizo stew. With leftovers for 2-3 meals.
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    Ingredients

    • 1 tablespoon olive oil
    • 1 onion, chopped finely
    • 2 garlic cloves, chopped
    • 150g chorizo, sliced
    • 1 tablespoon sweet smoked paprika
    • 200g cherry tomatoes, halved
    • 400ml passata
    • 400g tin butterbeans, drained
    • 1 tablespoon red wine vinegar
    • Pinch of caster sugar
    • 450g pack frozen cod fillets
    • Flat-leaf parsley, chopped
    • Crusty bread to serve

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Remove the pan from the heat and stir in the parsley and vinegar.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Serving Suggestions: Serve warm with crusted bread.