Cod And Chorizo Bake With Tomato And Butter Beans Recipes

COD & CHORIZO STEW

Steps:

• Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.
• Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.

BAKED COD WITH CHORIZO & WHITE BEANS

Steps:

• Preheat oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
• Heat oil in a medium saucepan over medium-high heat. Add shallot, chorizo (or kielbasa) and thyme and cook, stirring, until fragrant, about 1 minute. Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes. Stir in beans and 1/4 teaspoon salt and remove from the heat.
• Sprinkle fish with the remaining 1/4 teaspoon salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (about 1/2 cup per fillet). Pour the remaining 1/4 cup wine into the pan and cover the pan with foil. Bake until the fish is just cooked through, 15 to 20 minutes. Serve the fish with the sauce spooned over the top.

COD AND CHORIZO BAKE WITH TOMATO AND BUTTER BEANS

Steps:

• Preheat the oven to 180oc/350 Fahrenheit/gas 4
• Peel off the skins of the chorizo and dice.
• Heat an oven safe pan over a medium-high heat and add the chorizo (no oil needed)
• Cook the chorizo for about 3 minutes to release its oil, then add the red onion and stir to coat. (See note if using fresh or cooking chorizo)
• Cook for 2-3 minutes until the onion is just starting the soften, then add the tomatoes and garlic and stir.
• After 2 minutes, add the beans and a dash of salt and pepper and stir again.
• If you are using frozen fish then add it now - nestle into the sauce and season well on top.
• Put the pan in the oven, uncovered, and cook for 15 minutes.
• Take out the oven and flip the fish over with a spatula or tongs, re-nestle into the sauce and season the other side. if you are using fresh cod then season both sides and add to the sauce now.
• Place back in the oven and cook for another 12-15 minutes, until the cod is cooked through. The juices from the tomatoes, onions and chorizo should have made a delicious sauce.
• Scatter with fresh chopped parsley and serve with a big green salad and rice or some baby new potatoes (or whatever else you fancy!)

BUTTER BEAN & CHORIZO STEW

Steps:

• Slice the chorizo and tip into a large saucepan over a medium heat. Fry gently for 5 mins or until starting to turn dark brown. Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins. Swirl through the pesto, season lightly and ladle into four bowls.

COD & TOMATO TRAYBAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the peppers, onions, tomatoes and olives into a large, deep baking tray and cook for 15 mins until they start to soften and char at the edges.
• Stir in the passata, butter beans and seasoning, then make 4 little areas and nestle in the cod. Return to the oven and cook for a further 15 mins until the cod is cooked through. Sprinkle over the basil and serve with crusty bread, if you like.