Name: Mediterranean Cod, Chorizo + Butter Bean Stew
Cook time: 30 min
Total time: 30 min
Yield: 3-4
Ingredients: 2 tbsp olive oil; 1 onion, roughly chopped; 2 large garlic cloves, finely sliced; 1 tbsp sweet, smoked paprika; ½ tsp cayenne papper or chilli flakes; 100g chorizo, sliced into small chunks; 1 jar of Queen Butter Beans - with their bean stock; 1 x 400g tin of quality chopped tomatoes; Pinch of sugar (optional); 1 small courgette, diced; 1/2 red pepper, roughly chopped; 3 cod fillets (or 1 per person); 20g fresh parsley, finely chopped; The juice of ½ lemon, plus wedges to serve; Crusty bread, to serve (optional)

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Mediterranean Cod, Chorizo + Butter Bean Stew

Creamy Queen butter beans are simmered in this delicious and heartwarming cod and chorizo stew. Slightly spicy, brothy + full of goodness, this one-pot wonder is bursting full of vibrant colours + FULL of gorgeous Mediterranean flavours.

FEEDS

3-4

TAKES

Mediterranean Cod, Chorizo + Butter Bean Stew

Rated 4.7 stars by 27 users

Servings

3-4

Cook Time

30 minutes

Author:

Bold Bean Co

Image of Mediterranean Cod, Chorizo + Butter Bean Stew

Ingredients

2 tbsp olive oil
1 onion, roughly chopped
2 large garlic cloves, finely sliced
1 tbsp sweet, smoked paprika
½ tsp cayenne papper or chilli flakes
100g chorizo, sliced into small chunks
1 jar of Queen Butter Beans - with their bean stock
1 x 400g tin of quality chopped tomatoes
Pinch of sugar (optional)
1 small courgette, diced
1/2 red pepper, roughly chopped
3 cod fillets (or 1 per person)
20g fresh parsley, finely chopped
The juice of ½ lemon, plus wedges to serve
Crusty bread, to serve (optional)

Directions

Heat the oil in a large pan over a medium heat. Once hot, add the onion and cook for 8-10 minutes until softened. Then, add the garlic and fry for a further minute until fragrant.
Add the chopped chorizo and fry until the juices start to release - about 3-4 minutes - stirring occasionally.
Add the courgette, peppers and spices and toss everything to coat in the oils and chorizo juices. Cook for 5-6 minutes until starting to soften.
Stir in the chopped tomatoes. If your tomatoes are quite sour, add the sugar now. Bring to a boil then reduce to a simmer for a couple of minutes to allow the sauce to thicken slightly.
Pour in the butter beans with their bean stock, stir to combine and bubble away for 2-3 minutes to warm the beans through and allow the mixture to thicken slightly. Check for seasoning and adjus to taste.
Nestle the cod fillets on top of the stew with a pinch of salt and pepper. Cover with a lid and gently simmer over a low-medium heat for 7-8 minutes or until the cod is fully cooked through. It should flake easily.
Scatter over the parsley and squeeze over the juice of half a lemon. Serve into bowls with a squeeze more lemon and a side of crusty bread for dunking, if you like.