Chorizo and red peppers give this easy cod dish a flavour of the Med.
Metric Cups Imperial To serve
- 1 handful chopped parsley (optional)
- 4 lemon wedges
For the stew
- 1 tbsp olive oil
- 150 g cooking chorizo, thinly sliced
- 1 red onion, thinly sliced
- 1 red pepper, sliced
- 250 g white cabbage, shredded
- 3 garlic cloves, finely chopped
- 1 tsp dried thyme
- 200 ml red wine
- 2 tbsp tomato purée
- 400 g can of white beans (preferably cannellini), drained and rinsed
- 4 cod loin steaks, skinned
- 1 pinch each of salt and black pepper
- Cuisine: British
- Recipe Type: Fish
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 4
- Heat the olive oil in a large sauté pan or frying pan with a lid.
- Add the chorizo and brown it quickly on all sides, then remove it with a slotted spoon. If there’s a lot of fat in the pan, spoon off all but about 2 tablespoons.
- Add the red onion, red pepper and cabbage and cook them over a medium heat until they have started to soften, then add the garlic and thyme.
- Cook for a further 2–3 minutes, then turn up the heat and pour in the wine. Leave it to bubble and reduce for a couple of minutes, then stir in the tomato purée, beans and about 250ml/8.4floz of water. Season with salt and pepper.
- Cover the pan and leave to simmer until the vegetables are just tender. Put the chorizo back in the pan.
- Season the cod steaks with salt and pepper and place them on top of the beans and veg. Cover the pan and leave to steam very gently for about 15 minutes or until the cod has just cooked through.
- Serve sprinkled with parsley, if using, with lemon wedges on the side for squeezing over.