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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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

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G D

Rated 5.0 stars by 1 users

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: 30 minutes

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)

Made with:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.

Directions

step 1
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.
step 2
Add the chopped chorizo and fry until the juices start to release - about 3-4 minutes - stirring occasionally.
step 3
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.
step 4
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.
step 5
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.
step 6
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.
step 7
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.