Fancy a fish supper ready in under half an hour? Mix up your midweek meal with our satisfyingly spicy chorizo and cod stew
Prep:10 mins
Serves 4
1 tbsp olive oil1 large onion, finely chopped200g cooking chorizo, chopped into small pieces400g can chopped tomatoes4 cod fillets400g can butter beans, drained½ small pack parsley, roughly chopped
STEP 1Heat 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.STEP 2Once 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.
