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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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Rated 4.7 by 68 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
G D

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)

Shop The Recipe

Queen Butter Beans
Queen Butter Beans
570g / Bold Pack (6) £22.00

Directions

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.

2

Add the chopped chorizo and fry until the juices start to release - about 3-4 minutes - stirring occasionally.

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.

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.

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.

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.

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.

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