Cod, Chorizo and White Bean Stew
Bring a taste of the Mediterranean to dinner time with cod fillet, chorizo and white beans in a tasty red wine and tomato stew
Cavalo Nero would be a nice substitute for the cabbage. You could also oven bake the cod or grill on separate tray
Cooking Method
- 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
Ingredients
- 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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