Cod & Chorizo Tomato Stew Recipe by Matthew J Williams
Cooking Instructions 1 Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. 2 Add the chorizo and cook for another few mins to release the delicious chorizo oil. Coat the onion in the chorizo oil. 3 Tip in the tomatoes. I used a full 400g can here, just to have a bit more stew. But you could go as low as half a can. Add a dash of water from the tap (quantity of about 1/4 of the can). 4 Season with salt, pepper, and Italian herbs. Bring to the boil. 5 Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. 6 Gently mix in the butter beans and cook for 1-2 mins more until hot. 7 Scatter with parsley and serve in bowls. 1 Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. 1 Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. 2 Add the chorizo and cook for another few mins to release the delicious chorizo oil. Coat the onion in the chorizo oil. 2 Add the chorizo and cook for another few mins to release the delicious chorizo oil. Coat the onion in the chorizo oil. 3 Tip in the tomatoes. I used a full 400g can here, just to have a bit more stew. But you could go as low as half a can. Add a dash of water from the tap (quantity of about 1/4 of the can). 3 Tip in the tomatoes. I used a full 400g can here, just to have a bit more stew. But you could go as low as half a can. Add a dash of water from the tap (quantity of about 1/4 of the can). 4 Season with salt, pepper, and Italian herbs. Bring to the boil. 4 Season with salt, pepper, and Italian herbs. Bring to the boil. 5 Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. 5 Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. 6 Gently mix in the butter beans and cook for 1-2 mins more until hot. 6 Gently mix in the butter beans and cook for 1-2 mins more until hot. 7 Scatter with parsley and serve in bowls. 7 Scatter with parsley and serve in bowls. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Vietnamese Braised Catfish w/ Pork Belly | Cá Kho Tộ Ba Rọi Apple Pie Empanada Pizza Dough & Pizza Sauce Mango avocado salad Green Pasta Vietnamese Braised Catfish w/ Pork Belly | Cá Kho Tộ Ba Rọi Apple Pie Empanada Pizza Dough & Pizza Sauce Mango avocado salad Green Pasta Dragon fruit milkshake Halloumi Red curry Daal gosht with steam rice Vietnamese Crispy Flat Noodles (Phở Áp Chảo) Green Pasta Mango avocado salad Rice pizza Vegan Lemongrass “Beef” Noodle Soup (Bún Bò Huế Healthy Snickers Grinch Fruit & Cheese Kabobs (No Cook Recipe) Dragon fruit milkshake Halloumi Red curry Daal gosht with steam rice Vietnamese Crispy Flat Noodles (Phở Áp Chảo) Green Pasta Mango avocado salad Rice pizza Vegan Lemongrass “Beef” Noodle Soup (Bún Bò Huế Healthy Snickers Grinch Fruit & Cheese Kabobs (No Cook Recipe)