Cod with Chorizo and Butter Beans

Make cod with chorizo and butter beans, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
180 g Cod fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
25 g Chorizo (Twenty-five grams is a few thin slices. It is there for the fat and the paprika, not as the meat. As sold. This is where the fat in the dish is.)
180 g Butter beans, tinned and drained (Drained weight.)
150 g Cherry tomatoes
60 g Onion
2 cloves, about 6 g Garlic
5 g Olive oil
Half a teaspoon Smoked paprika
A handful, chopped Fresh parsley
Ingredient notes on the recipe page.

METHOD
1. Fry the diced chorizo in a wide pan for two minutes until its fat runs orange, then lift it out with a slotted spoon.
2. Add the oil and the chopped onion to the pan and cook for six minutes, then the garlic and paprika for one more.
3. Tip in the tomatoes and cook for five minutes until they split and slump, pressing a few with the back of a spoon.
4. Add the beans and the chorizo with a splash of water, season, and nestle the cod on top. Cover and cook for eight to ten minutes until the fish flakes.
5. Scatter with parsley and eat from the pan.

Contains fish.
Some chorizo contains milk protein. Check the label.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/cod-chorizo-butter-beans

AI-generated images illustrating the recipe.

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