Cod, Chorizo and Butterbean Stew
This one-pot dish is a great midweek dinner; it’s ready in 30 minutes with minimal washing up.
Ingredients
Directions
- 1
Sweat the onion and garlic in a little olive oil until translucent, then add the diced chorizo and cook on a low heat to release the fragrant oils
- 2
Add the tomato puree and let it darken and caramelise before following with the crushed tomatoes and the same amount of water (use the tin to measure)
- 3
Simmer for 5 minutes, then add the butterbeans and cavolo nero or alternate greens
- 4
Once the greens are wilted, stir in the lemon juice and season with salt and pepper, tasting as you go
- 5
Make two wells in the mixture and nestle the cod fillets in, then cover with a lid and cook over medium heat for 10 minutes
- 6
Meanwhile, prep the lemon and herb garnish - combine finely chopped parsley and lemon zest with xv olive oil
- 7
After 10 minutes, check that the fish is opaque, then drizzle generously with the yoghurt and lemon and herb dressing before serving up and tucking in
