Cod Chorizo And Butterbean Stew Recipes

COD & CHORIZO STEW

Steps:

• Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.
• Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.

COD AND CHORIZO BAKE WITH TOMATO AND BUTTER BEANS

Steps:

• Preheat the oven to 180oc/350 Fahrenheit/gas 4
• Peel off the skins of the chorizo and dice.
• Heat an oven safe pan over a medium-high heat and add the chorizo (no oil needed)
• Cook the chorizo for about 3 minutes to release its oil, then add the red onion and stir to coat. (See note if using fresh or cooking chorizo)
• Cook for 2-3 minutes until the onion is just starting the soften, then add the tomatoes and garlic and stir.
• After 2 minutes, add the beans and a dash of salt and pepper and stir again.
• If you are using frozen fish then add it now - nestle into the sauce and season well on top.
• Put the pan in the oven, uncovered, and cook for 15 minutes.
• Take out the oven and flip the fish over with a spatula or tongs, re-nestle into the sauce and season the other side. if you are using fresh cod then season both sides and add to the sauce now.
• Place back in the oven and cook for another 12-15 minutes, until the cod is cooked through. The juices from the tomatoes, onions and chorizo should have made a delicious sauce.
• Scatter with fresh chopped parsley and serve with a big green salad and rice or some baby new potatoes (or whatever else you fancy!)

SPANISH CHORIZO AND BUTTERBEAN STEW

Steps:

• Heat the oil over a medium heat in a casserole pot or frying pan, then fry the chorizo in the pan for 3-5 minutes until it is crispy.
• Add the onion and red pepper to the pan and sauté for 5 minutes until the vegetables have taken on some colour and have softened.
• Add the garlic and butter beans and sauté for one minute.
• Pour the red wine into the dish, bring to a boil and cook for 5 minutes until the liquid has reduced by half.
• Mix in the tinned tomatoes, stock and bay leaves and leave the dish to simmer on a medium-low heat for 25-30 minutes.
• When the stew has thickened, taste it and add salt and pepper as required.
• Serve the stew in bowls with salad and some slices of crusty bread to dunk. Enjoy!

CHORIZO AND BUTTERBEAN STEW

Steps:

• Fry the chorizo (no oil is required as the sausages release oil as they cook) with the onion for around 5 minutes until the onion has softened and the chorizo is cooked through.
• Add the garlic and cook for 1 minute then add the butterbeans, tomatoes, the chicken stock cube and oregano. Add half a can of water to the pan and cover with a lid.
• Let the casserole simmer for at least 20 minutes on a very low heat.
• Add the spinach for 2-3 minutes until it has wilted.
• Serve with fresh crusty bread and season as required. The chorizo can be quite salty so taste before seasoning.