Cod and chorizo stew recipe

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  • Serves 4
  • 15 mins to cook
  • 388 calories / serving
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HE CODCHORIZO

Try your hand at making this delicious and heartwarming cod and chorizo stew. This one-pot wonder is bursting full of vibrant colours and full of gorgeous flavours.

Heat the oil in a high sided frying pan, add the onion, garlic and chorizo. Cook for 5 minutes until the onion is starting to soften and the chorizo has released it's red oils. Stir in the paprika, cherry tomatoes, passata and butterbeans. Bring to a simmer then cook for a further 5 minutes.

Stir in the vinegar and sugar with some seasoning then nestle the cod fillets into the sauce and cover and cook for a further 20 minutes, or until the fish is just cooked through. Remove from the heat and scatter over parsley, serve with crusty bread. 

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  • Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped finely
  • 2 garlic cloves, chopped
  • 150g (5oz) chorizo, sliced
  • 1 tbsp sweet smoked paprika
  • 200g (7oz) cherry tomatoes, halved
  • 400ml (14fl oz) passata
  • 400g (13oz) butterbeans, drained
  • 1 tbsp red wine vinegar
  • pinch caster sugar
  • 1 x 450g pack of frozen cod fillets
  • handful flat leaf parsley, chopped
  • crusty bread to serve
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  • Energy 1627kj 388kcal 19%
  • Fat 16.7g 24%
  • Saturates 5.2g 26%
  • Sugars 12g 13%
  • Salt 3g 49%

of the reference intake
Carbohydrate 21.4g Protein 39.8g Fibre 7.6g

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