COD & CHORIZO STEW
This recipe from the Lincolnshire Chef will fill you with heart-warming, tasty goodness – just what you need in the colder months. The meatiness of the freshly-caught cod goes brilliantly with the rich, smoky flavour of the chorizo.
Serve with greens and soft, crusty bread slathered in butter.
2 cod fillets
1 tbsp olive oil
½ chopped onion
200g tinned chopped tomatoes
200g butter beans, drained
200g chickpeas, drained
1 packet fresh parsley, roughly chopped
Pepper to season.
Using a deep, heavy-based frying pan, heat the oil and add the chopped onion. Cook over a low-medium heat for five minutes until softened. Add chorizo and cook for a further two minutes, letting the oil coat the onions.
Add the tinned tomatoes and fill the can with water, adding to the pan. Bring to the boil and season with cracked black pepper.
Once boiling, lightly season the cod fillets with salt and pepper and nestle into the pan. Reduce the heat and gently simmer for seven to nine minutes, depending on how thick the fillets are. Add the beans and chickpeas and gently stir in. Scatter with parsley before serving with crusty bread and salad.