This recipe for Cod and Chorizo Stew is so ridiculously easy and all the ingredients are long-life so can be kept on hand for when you need something quick and easy but satisfying. Usually I keep a few cod fillets in the freezer anyway so all I had to do is take them out the night before. Onions have a strangely long shelf-life, chorizo is cured and so will last indefinitely I find and the other ingredients are tinned – last forever!
I know this recipe calls for 200 grams of chorizo which has a pretty high fat content but that’s only 50 grams per portion and the fish is very lean so I count this as a healthy meal. Maybe cut out a little of the chorizo If you’re trying to lose weight though. You can always add some smoked paprika, cayenne and garlic to mimic the chorizo flavour, an extra good pinch of salt too! The good people at BBC GoodFood magazine say that this dish has 2 of your 5-a-day, which to me, makes it practically a salad!
- 1 large onion, chopped
- 1 tbsp olive oil
- 200 g chorizo, chopped
- 1 400 g tin of chopped tomatoes
- 400 ml water
- 4 cod fillets
- 1 400 g tin of butter beans, rinsed and strained
- 1 small handful of chopped parsley
- Salt and pepper to taste
- Heat the oil in a pan and add the onion and cook on medium heat for 5 minutes.
- Add the chorizo and stir to release the chorizo oils so they coat the onion and colour them red/orange. This will only take a few minutes.
- Add the tinned tomatoes and fill the tin up with water and add that too.
- Stir and season with salt and pepper and bring to the boil.
- Once boiling, add the cod fillets that have been seasons with a pinch of more sea salt flakes and nestle them into the stew.
- Turn the heat down to bring it to a gentle simmer and allow to simmer for 7 minutes.
- Add the butter beans and allow the warm through. This should take 1-2 minutes.
- Scatter over some finely chopped parsley and serve.