2 tsp extra virgin olive oil
1 large onion, finely chopped
100 g chorizo, finely chopped
400 g canned chopped tomatoes
Freshly ground black pepper, to season
4 x 150 g fresh skinless, boneless cod fillets such as blue-eyed trevalla fillets
400 g canned butter beans, drained
½ small bunch parsley, leaves finely chopped
- Heat oil in a deep frying pan over a medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add chorizo and cook for a further 2 minutes to release chorizo oil. Pour in tomatoes then fill can with water and add to pan. Bring to the boil.
- Season fish fillets and nestle them in pan. Reduce heat to low and gently simmer for 7 minutes. Gently stir in beans and cook for 2 minutes or until hot. To serve, scatter stew with parsley.