Mediterranean Cod, Chorizo & Butter Bean Stew

• servings: 2 servings
• total time: 30 minutes

Ingredients

2 tbsp olive oil

1 onion or 2/3 leek, roughly chopped

2 large garlic cloves, finely sliced (or not)

1 tbsp sweet, smoked paprika

½ tsp cayenne papper or chilli flakes

100g chorizo, sliced into small chunks

1 jar of Queen Butter Beans - with their bean stock

1 x 400g tin of quality chopped tomatoes

Pinch of sugar*

1 small courgette, diced

1/2 red pepper, roughly chopped

2 cod fillets

20g fresh parsley, finely chopped

The juice of ½ lemon, plus wedges to serve

Crusty bread, rice or new potatoes to serve

Directions

Heat the oil in a large pan over a medium heat. Once hot, add the onion and cook for 8-10 minutes until softened. Then, add the garlic and fry for a further minute until fragrant.

Add the chopped chorizo and fry until the juices start to release - about 3-4 minutes - stirring occasionally.

Add the paprika and cayenne and mix well, coating the onions and garlic in the chorizo juices. Add the chopped courgette and peppers and cook for 5-6 minutes until starting to soften.

Stir in the chopped tomatoes* If your tomatoes are quite sour, add the sugar now. Bring to a boil then reduce to a simmer for a couple of minutes to allow the sauce to thicken slightly.

Add some tomato paste

Pour in the butter beans with their bean stock, stir to combine and bubble away for 2 minutes to warm the beans through and allow the mixture to thicken slightly. Season well with salt and pepper.

Nestle the cod fillets on top of the stew with a pinch of salt and pepper. Cover with a lid and gently simmer over a low-medium heat for 7-8 minutes or until the cod is fully cooked through. It should flake easily.

Scatter over the parsley and squeeze over the juice of half a lemon. Serve into bowls with a squeeze more lemon.

Serve with crusty bread for dunking, rice or new potatoes.

Nutrition

• Serving Size: 2