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Cod and Chorizo Stew

Simple, savory, satisfying, and super quick, this recipe is a great go-to for a weeknight supper: opening-the-fridge to dinner-on-the-table will take less than 30 minutes. We served an avocado half on the side (drizzled with a lemony vinaigrette and sprinkled with sliced green onion) for a complete and healthy dinner. Of course, a slice of Ciabatta drizzled with olive oil wouldn’t go amiss, if said happened to be handy!

Cod and Chorizo Stew

1 tbs. olive oil
1 onion, chopped
2 large chorizo links, sliced thinly
1 x 14 oz. tin chopped tomatoes
4 cod fillets (approx. 1¼ lbs. total)
1 tin butter or cannelloni beans, drained and rinsed
chopped fresh parsley

Heat the oil in a large skillet over medium-low heat. Add the onion and cook until softened, about 5 minutes. Add the chorizo and, stirring occasionally, cook until the slices are beginning to brown and the oils have released. Add the tomatoes and ¾ can of water.

Season the cod and nestle into the tomato broth. Leave to simmer 7 minutes, then stir in the beans. Cook for 3-4 minutes to heat through. Check seasonings and serve in warmed bowls sprinkled with parsley.

One Comment Post a comment
  1. Super tasty and very easy too!

    April 14, 2017

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