Cavalo Nero would be a nice substitute for the cabbage. You could also oven bake the cod or grill on separate tray
Heat the olive oil in a large frying pan and cook the chorizo until the oils start to release and the chorizo starts to colour
Add the red onion, peppers, thyme & cabbage and soften on a medium heat
Add the Pureety Paella seasoning and mix in, then add the wine, tomato puree, thyme, white beans and water and bring to the boil
Place the cod fillets in the sauce, and either place the lid on the pan or cover with greaseproof paper and steam/simmer until the cod is cooked through. (Approx. 25 mins)
When the cod is cooked, garnish with fresh coriander and lemon wedges
2tbsp Olive Oil 200g Chorizo Sausage , Sliced 1each Red Onion , Sliced 1each Red Pepper , Sliced 250g Cabbage , Sliced 200ml Red Wine 100ml Water 2tbsp Tomato Puree 400g Cannellini beans , Drained 15g Coriander , Chopped 1each Lemon , Cut into wedges 10g Fresh Thyme , Chopped
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