- 4 x 150g cod fillets
- 2 x 400g cans chickpeas, drained and rinsed
- 1 laqrge red onion, thickly sliced
- 150g chorizo, sliced into thin half moons
- 4 cloves garlic, sliced or chopped
- 2 red peppers (romano if possible), sliced
- 2 tsp smoked (or unsmoked) paprika
- 1 pinch cayenne pepper (or to taste, but beware, it;s got a kick!)
- 350g cherry tomatoes
- Approx 20 black olives, drained & pitted
- 200ml vegetable or fish stock (reduced salt if possible)
- 2 -3 tbsp flat leaf parsley, roughly chopped (fresh or frozen)
- Freshly ground black pepper
- Spray oil
- To serve:
- More parsley, chopped
- 1 lemon, cut into wedges
- Crusty wholemeal bread
I was asked by a friend for some ideas for cooking fish. So here’s a surf & turf recipe with a difference! Low fat fish with a little chorizo for flavour plus plenty of vegetables to add to your SixFix.
Spritz a large non-stick frying pan or flameproof casserole dish with spray oil and heat. Add the onion and chorizo and fry for 3-4 minutes until the onion to starts to soften. Add the garlic and red peppers and fry for a further minute. Then stir the paprika and cayenne pepper and cook for 1 or 2 minutes to cook the spices.
Add the tomatoes, chickpeas and most of the stock. Season with pepper and bring to the boil. Reduce the heat, cover and simmer for 5 minutes. Remove the lid and stir in the olives and half the parsley. Add more stock if the pan is looking a little dry. (You need the steam to cook the fish). Place the cod fillets on top of the stew, replace the lid and cook for about 10 minutes until the fish is cooked through and opaque.
To serve, remove the fish to a plate. Divide the stew between 4 bowls and then top each portion with a cod fillet. Sprinkle over the remaining parsley.
Serve with more parsley, lemon wedges and crusty wholemeal bread to mop up the spicy juices. You could also add some peppery watercress on the side to add a flash of green.
This recipe works well with any white fish fillets, try hake, haddock or hoki if you want to be more ethical. You can also replace the chickpeas with butter beans or cannelini beans.