Cod is a beautiful fish to use in this dish, as it cooks through quickly, keeps its flavour and flakes easily.
If you can’t get hold of cod, feel free to substitute it with pollock, whiting, or at a push basa.
It might also go well on a bed of wild rice, instead of the crushed new potatoes.
If you make any changes, let me know in the comments
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 30 minutes
4 cod fillets
1 tbsp olive oil
1 large onion, finely chopped
200g chorizo, chopped into small pieces
200g piccolo tomatoes
400g can chopped tomatoes
400g can butter beans, drained
3lb new potatoes
Clean the new potatoes, place in a medium pan and cover with water.
Add salt to taste, and place on a high heat.
While waiting for the potatoes to come to the boil –
Heat the oil in a deep frying pan, then add the finely chopped onion.
Cook over a medium heat for around 5 minutes, or until they are starting to soften.
Be careful not to let them brown.
Add the chorizo and cook for another few mins, to release the spicy oil and colouring.
By this time the potatoes should have come to the boil.
Reduce the heat to a simmer, cover and leave for 20 minutes.
While cooking the chorizo, make sure to cover the onion in the chorizo oil, then add the piccolo tomatoes.
Cook for a few more minutes, and then add the chopped tomatoes and drained butter beans.
Bring back to the boil, then reduce to a simmer.
Place the cod fillets gently on the top of the stew, cover and simmer for 10 minutes.
If your timings are correct, the cod and potatoes should both be ready at the same time.
Drain the potatoes, place on the plate and gently crush with the back of a fork.
Lift the cod fillet gently from the top of the stew, and place beside the potatoes.
Spoon the chorizo and butter bean stew beside and over the potatoes.
** I know it says “serves 4” and I only show three fillets, but there’s only three of us in the family 😉