The finished recipe. Cod with Chorizo and Butter BeansIngredients 1 to 6. 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 GarlicIngredients 7 to 9. 5 g Olive oil. Half a teaspoon Smoked paprika. A handful, chopped Fresh parsleyStep 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.Step 2. Add the oil and the chopped onion to the pan and cook for six minutes, then the garlic and paprika for one more.Step 3. Tip in the tomatoes and cook for five minutes until they split and slump, pressing a few with the back of a spoon.Step 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.Step 5. Scatter with parsley and eat from the pan.
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