Monday, 2 September 2013

Spicy Cod Stew

I can't see my love of Chorizo ever fading; the taste is absolutely incredible and it's one of the only things that stops me being a full time Pescatarian! I've made something similar to this before (see here) but this recipe was whipped up pretty quickly, with no guide and it was beautiful. These kinds of meals are my favourites - spontaneous and using simply what's in the fridge; having no plan in mind. For this stew, I used a tomato base, added some chilli flakes, kidney beans, topped it with a fillet of cod and a side of asparagus. 

So not only is this really tasty, it's also pretty darn good for you!



All you need for four people is:
4 fillets of cod 
1 tin of chopped tomatoes
3 tbsp tomato puree
1 tin of kidney beans
1 onion, diced
200g chorizo, sliced - I used Sainsburys cook-at-home and used 10 from the packet
1/2 pepper, red or yellow
1/2 courgette
1 tsp chilli flakes - you can add more if you can handle it!
Fresh herbs - I used Oregano

A side - asparagus spears worked really well, as does basmati rice.

Dice your onion, chop up your courgettes and peppers and start heating up a frying pan of oil over a medium heat.

Once heated, throw your onions in, all to fry for a minute then turn the heat down. Leave the onions to soften for 4 or 5 minutes, stirring regularly, before throwing in the courgettes and peppers.

As usual, I chose to use cook-at-home Chorizo for ease; obviously the fresh stuff is much, much tastier but the other takes 10-12 minutes in the oven or under the grill and still tastes pretty good.




Once your chorizo is cooked, throw it in with your vegetables. Add the chilli flakes and tinned tomatoes and stir. Allow the tomatoes to reduce a little before adding 50ml water and your tomato puree.

Throw in your kidney beans and fresh herbs. Allow to simmer for around 15 minutes before popping your cod fillets on top of the tomato and chorizo mixture.

When the cods on top, cover the pan over. You'll know the cod is ready when it starts to flake - this normally takes around 10-12 minutes.

If you're using asparagus, pop it in a pan of boiling water and allow it to soften. I normally leave it for about 10 minutes as I like it really, really soft!

Dish up, chorizo stew first, cod on top and asparagus to the side.




Beeeeautiful!

N xo

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