Mediterranean cod, chorizo and red bean stew
'In a world where we’re increasingly feeling guilty about eating meat, beans are the exciting choice,’ says Bold Bean Co founder and author of Full of Beans: Delicious Beany Recipes to Obsess Over, Amelia Christie-Miller. ‘High in protein, fibre and a host of minerals and vitamins, they’re one of the most diverse food groups.’
There’s something about the way the chorizo releases its oil when cooked down that just makes sense. This recipe packs in loads of veggies, gently spiced with paprika and a little cayenne kick to complement the chorizo.
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Recipe information
Yield
Serves 2-3
Ingredients
Preparation
Step 1
Heat the olive oil in a large, high-sided frying pan over a medium heat. Once hot, add the onion, along with a pinch of salt, and cook for 8-10 minutes until softened.
Step 2
Add the garlic and then fry for a further minute until fragrant, before adding the chorizo. Fry for about 5 minutes, stirring occasionally, until the oils start to release.
Step 3
Add the courgette, red pepper, cayenne pepper and paprika, and toss to coat everything in the oils. Cook for 5-6 minutes until the vegetables start to soften.
Step 4
Stir in the chopped tomatoes. If your tomatoes are quite sour (fancier brands are sweeter), add the sugar. Bring to a boil, then reduce to a simmer for a couple of minutes to allow the sauce to thicken slightly.
Step 5
Add the kidney beans with the bean stock, stir and let it bubble away for 2-3 minutes, to warm the beans through and allow the mixture to thicken. Season to taste.
Step 6
Nestle the cod fillets on top of the stew and season with a pinch of salt and a grind of black pepper. Cover with a lid and then gently simmer over a low-to-medium heat for 8-10 minutes, or until the cod is fully cooked through. It should flake easily.
Step 7
Scatter over the parsley and squeeze over the juice from ½ lemon. Serve in bowls, with lemon wedges and some crusty bread.
