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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.
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Mediterranean Cod, Chorizo + Butter Bean Stew
Rated 4.6 stars by 24 users
Servings
2
Cook Time
30 minutes
Author:
Bold Bean Co
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.
Ingredients
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2 tbsp olive oil
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1 onion, roughly chopped
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2 large garlic cloves, finely sliced
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1 tbsp sweet, smoked paprika
- ½ tsp cayenne papper or chilli flakes
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100g chorizo, sliced into small chunks
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1 jar of Queen Butter Beans - with their bean stock
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1 x 400g tin of quality chopped tomatoes
- Pinch of sugar*
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1 small courgette, diced
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1/2 red pepper, roughly chopped
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2 cod fillets
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20g fresh parsley, finely chopped
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The juice of ½ lemon, plus wedges to serve
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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 paprika and cayenne and mix well, coating the onions and garlic in the chorizo juices. Add the chopped courgette and peppers and 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 minutes to warm the beans through and allow the mixture to thicken slightly. Season well with salt and pepper.
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.
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