Cod With Butter Beans And Chorizo Recipes

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COD WITH BUTTER BEANS AND CHORIZO



Cod with butter beans and chorizo image

I always have some cooking chorizos (the soft ones) and some fish in the freezer (cod or haddock filets) for those days that I want to enjoy the fleshy meaty taste of a lovely piece of cod or hake. You can use either for this recipe.

Provided by Jules

Categories     Main Course

Number Of Ingredients 6

4 150g cod or hake fillets
1 tsp rapeseed or vegetable oil (for drizzling)
100 g cooking chorizo (remove sausage casing and chop into small pieces)
400 g butter beans (drained)
200 g spinach leaves
1 tbsp parsley (chopped for garnish)

Steps:

  • Salt the fish for 15 minutes.
  • Get everything chopped before you start. Preheat the oven to gas mark 7, 220C or 200C fan
  • Oil a baking tray with rapeseed or vegetable oil. Place the cod fillets on the tray
  • Bake for 10 minutes.
  • Heat a frying pan for a minute or so and add the chorizo and cook for 5 minutes on a medium heat or until they have released a lot of oil and are cooked.
  • Add the butterbeans and some salt and pepper. Let them warm through.
  • Finally add the spinach and allow to wilt.

Nutrition Facts : Calories 299 kcal, Carbohydrate 23 g, Protein 38 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 82 mg, Sodium 491 mg, Fiber 8 g, Sugar 3 g, ServingSize 1 serving

ALASKAN COD AND SHRIMP WITH FRESH TOMATO



Alaskan Cod and Shrimp with Fresh Tomato image

This meal is very yummy, juicy, easy to cook, and convenient. My fiancee loves this recipe and wants it everyday. Try it!

Provided by maddy cruise

Categories     Seafood     Fish

Time 25m

Yield 6

Number Of Ingredients 8

2 tablespoons olive oil
6 cloves garlic, minced
5 large tomatoes, chopped
1 teaspoon dried oregano
1 pound Alaskan cod
½ pound large shrimp, peeled and deveined
salt to taste
1 tablespoon dried oregano, or to taste

Steps:

  • Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown, taking care not to burn the garlic. Add the tomatoes and mix well until they release their juices. Stir in 1 teaspoon oregano.
  • Place the cod and shrimp on the tomato mixture; season with salt. Cover skillet and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.

Nutrition Facts : Calories 165.8 calories, Carbohydrate 7.6 g, Cholesterol 85.3 mg, Fat 5.7 g, Fiber 2.3 g, Protein 21.3 g, SaturatedFat 0.8 g, Sodium 128.1 mg, Sugar 4.1 g

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