Mop up the juices of this low-fat supper dish with crusty bread
Prep:5 mins
Serves 4
1 tbsp olive oil1 onion, choppedsmall rosemary sprig, leaves finely chopped25g chorizo or other spicy sausage, chopped2 fat garlic cloves, crushed700g/1lb 9oz bottle passata410g can cannellini bean in water, drained200g/7oz shredded green cabbagepinch sugar4 skinless chunky fillets haddock or cod
STEP 1Heat the oil in a large frying pan, then soften the onion for 5 mins. Add the rosemary, chorizo and garlic, then fry for 2 mins more until the chorizo is starting to crisp. Tip in the passata, beans, cabbage and sugar, season, then simmer for 5 mins.STEP 2Add the fish to the pan, leaving the tops of the fillets peeking out of the sauce, then cover with a lid and leave to cook for 3-5 mins or until the flesh flakes easily. Delicious served with crusty bread.
