Friday, 2 August 2013

Cod, Chorizo and Butterbean Stew

I was told about this recipe by one of my work colleagues and I'm so grateful to him for mentioning it - it is absolutely delicious. The chorizo adds ridiculously tasty flavour to the tomato based stew with the texture of the butterbeans complimenting the flavoursome taste. There are no end of recipes on the internet for this so I combined a few and came up with my own.

All you need for four people is:
4 pieces of cod - or another meaty, white fish
2 tins of chopped tomatoes
1 tbsp paprika
2 tins of butterbeans
Chorizo (around 250g) - I used Tesco cooking chorizo
1 large white onion, diced
2 garlic cloves (3 if small), crushed
Juice of half a lemon
1 chicken stock cube (or vegetable), crushed
150ml water
1 tbsp tomato puree
A generous handful of chives
1 tsp chilli flakes

Pre-cook your chorizo. While that's cooking, grab a large pan pop on the hob with a little oil.

Dice the onion and throw in the pan. Cook on a low heat to soften not brown.

Add the garlic and chop up the chives.
Throw the garlic in the pan after the onion has softened for 4 or 5 minutes.
Put the chives to one side.

Pour in the tinned chopped tomatoes and butterbeans.

Squeeze in the juice of the lemon and crumble in the stock cube, followed by the water.

When the stock cube is mixed in, pop in the paprika and a teaspoon of chilli flakes.

Throw in the chives and stir in.

When the chorizo is cooked, get it out of the oven and chop up.

Throw in the pan.

Mix everything well.

Add the puree and pop the lid on the pan.
Keep the heat low and allow to simmer for 15-20 minutes.

After that, add the cod to the pan and pop the lid back on.
The cod is done when it starts to flake.

Dish it up and serve with rice if you wish.
Mmm, tasty!

N xo

1 comment:

  1. Hi Tasha, we're making this tonight so I hope you don't mind me posting a link on the Facebook page of a new fish-box venture called Faircatch - Please circulate to any foodie mates you have in south-west London