Tomato Stew with Cod & Chorizo by Simon Marshall

 

Ingredients (Serves 4)

• 1 large onion finely chopped
• 200 grams of chorizo
• 1 can chopped tomatoes
• 1 can of butterbeans
• 4 cod fillets *
• Pinch of brown sugar
• Pinch of salt
• Chopped parsley.
• 1 teaspoon of garlic puree
• 2 teaspoon of olive oil
• Dried chilli flakes (optional)
• Serve with crusty bread

* In the video, Simon appears to have 6 cod fillets, but he cut two larger pieces in half to ensure they fitted in the pan.

Method

1. Pre-heat a pan and add some olive oil.
2. Dice onion finely and add to the pan. Fry until soft.
3. Next, add the garlic puree and chorizo. Fry until nice and coloured.
4. Remove the chorizo for later, but retain the flavoured oil in the pan.
5. Add the chopped tomatoes to the pan, along with the sugar, salt and water.
6. Simmer for 7-8 minutes to cook the tomatoes and reduce.
7. Now, add your butterbeans to the pan, season the cod fillets and add to the top of the stew.
8. Return the chorizo to the pan and cover with a lid.
9. Bring to the boil, then simmer for another 7-8 minutes.
10. Finish with a sprinkle of chilli flakes and chopped parsley, serve with crusty bread.