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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

    • Heat the oil in a large saucepan and cook the onion and garlic until softened.

    • Add the chorizo and cook until the fat is released and the meat is lightly browned.

    • Add the paprika and tomatoes and stir through to coat. Season.

    • Add the passata, butterbeans, and capers.

    • Bring to a simmer, then cover and simmer for 20 minutes.

    • Add the cod, cover, and cook for 6 minutes.

    • Remove the pan from the heat and stir in the parsley and vinegar.

    • Scatter with additional parsley.

    • Serving Suggestions: Serve warm with crusted bread.

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