Cod and Chorizo Stew

Serves: Two adults  |  Cooks in: 30 minutes
Double-up the sauce and freeze a batch for a quick and delicious dinner another day.
  •  Oil for frying
  • 2 Atlantic Cod Loin portions
  • 2 shallots
  • 300g chorizo
  • 400g chopped tomatoes
  • 200g black pudding
  • 3 fresh basil leaves
  • 1 bunch of flat-leafed parsley
  • 400g can butter beans
  • 100g petit pois (optional)
  • Olive oil
  • Lemon
  • Butter
  • Salt and pepper to taste
  1. Gently soften the garlic and shallots in a saucepan with a little olive oil and salt until they turn golden. Roughly chop the chorizo and add to the pan. Cook down until the chorizo is crumbly and soft.
  2. Add the basil and tomatoes, cook down until the mixture begins to thicken, then add the butter beans, peas and black pudding. Stir through, removing from heat.
  3. Place a large skillet on the heat and add a splash of olive oil. Once hot, add a large knob of butter. Season the cod well and cook for a 2-3 minutes on each side (depending on the thickness of the loin), basting regularly with the butter mix until each side is golden brown.
  4. Once cooked, squeeze the lemon directly into the pan and on the cod.
  5. Roughly chop the parsley and mix through the tomato chorizo sauce. Finish the dish by presenting the cod on top of the stew.