Cook d’Azur: Chorizo & Paprika Cod
Katie Bills whips up a fresh yet quick and simple dish to put together, with maximum flavour and minimum washing up!
|• 2 white onions finely sliced |
• 1 garlic clove crushed
• 200g chorizo sliced
• 500g cod (Loin)
• 2 tins cannellini beans
• 2 tins chopped tomatoes
|• 500ml chicken or vegetable stock |
• 1 tsp of smoked paprika
• 2 handfuls of spinach
• Basil leaves to garnish
• Salt and pepper
• 1tbsp olive oil
Fry onions and sliced chorizo in a teaspoon of olive oil till lightly browned. Add the crushed garlic clove, and teaspoon of smoked paprika. If you like more of a spicy hit, add another teaspoon.
Strain the cannellini beans and stir until everything is mixed together well.
Add the chopped tomatoes to 300ml of stock, stir together and season well with salt and pepper. Leave to simmer and reduce for 10 minutes.
Cut the cod into portion sizes, and place in pan. Cook for 5 minutes on each side. When the fish turns from translucent to white, and flakes easily, it’s ready to be served.
Finally, sprinkle with roughly chopped spinach and garnish with fresh basil leaves.
You can serve with a side salad or simply with crusty warm bread to mop up all those lovely juices.Serves four.