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.
Ingredients
- 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
Method
- 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.
- 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.
- 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.
- Once cooked, squeeze the lemon directly into the pan and on the cod.
- Roughly chop the parsley and mix through the tomato chorizo sauce. Finish the dish by presenting the cod on top of the stew.