Cod and chorizo stew

Method

• How to Make Cod and Chorizo Stew
• Defrost the frozen cod fillets in the refrigerator until fully thawed
• Slice chorizo into thin, even rounds
• Chop onion finely and set aside
• Chop garlic cloves finely and set aside
• Halve cherry tomatoes and set aside
• Drain butterbeans thoroughly and set aside
• Chop flat-leaf parsley for garnish
• Heat olive oil in a large saucepan over medium heat
• Add chopped onion and sauté until soft and translucent
• Add chopped garlic to the pan and cook for 1 minute, stirring constantly
• Add sliced chorizo and cook until chorizo begins to release its oils and color the onions
• Sprinkle in sweet smoked paprika and stir to coat the onion, garlic, and chorizo
• Add halved cherry tomatoes and cook until they begin to soften
• Pour in passata and stir to combine all ingredients
• Add drained butterbeans, red wine vinegar, and a pinch of caster sugar
• Simmer stew base uncovered for 10-15 minutes to allow flavors to meld
• Cut thawed cod fillets into chunky bite-sized pieces
• Gently add cod pieces to the simmering stew, submerging them in the sauce
• Cover the pan and cook on low heat for 6-8 minutes until the cod is opaque and flakes easily
• Taste and adjust seasoning if needed
• Ladle stew into wide, shallow bowls
• Sprinkle generously with chopped flat-leaf parsley
• Serve hot with crusty bread on the side for dipping