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Cod with Chorizo and Butter Beans

Flaky cod poached in a smoky tomato and butter bean stew.

Ingredients

• 1 tbsp olive oil
• 100 g chorizo
• 1 onion
• 2 garlic cloves
• 1 tsp smoked paprika
• 400 g tinned chopped tomatoes
• 800 g tinned butter beans
• 4 cod fillets
• 100 g baby spinach

Method

1. Dice the chorizo, chop the onion and crush the garlic. Drain and rinse the butter beans.
2. Heat the oil in a wide, lidded pan over a medium heat. Fry the chorizo for 3 minutes until it releases its red oil.
3. Add the onion and cook for 6 minutes until soft.
4. Stir in the garlic and paprika and cook for 1 minute.
5. Add the tomatoes and butter beans and simmer for 10 minutes.
6. Season the cod with salt and pepper and nestle it into the stew. Cover and cook for 8 to 10 minutes, until the fish is white all the way through and flakes easily.
7. Stir the spinach in around the fish and cook for 2 minutes until wilted. Serve straight away.