SPANISH COD FISH RECIPES RECIPES
SPANISH-STYLE STEW WITH COD | SAINSBURY'S RECIPES
This delicious and hearty cod and chorizo stew, is packed with veggies, beans and flavour! Topped with cod - or your favourite white fish. Cannelini beans are full of protein and this recipe gives you 2 of your 5 a day.
Provided by Sophie Axford-Hawkins
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 12
Steps:
Over a medium heat, fry the chorizo, onion and oil – for around 8 minutes stirring often so the onion nicely caramelise
Add in the garlic and smoked paprika – cook for a further few minutes, then tip in the beans, vegetable stock, tomato paste, pepper and courgette keep to a simmer stirring everything together, leave to cook for 5 minutes or so
Add your defrosted fish pieces on top of the stew and cover the pan with a lid and leave the fish to steam
Toast the almonds and serve with the parsley on top of the fish, we served ours with olives and a chunk of fresh bread.
Nutrition Facts : Calories 378 calories, FatContent 7.8 grams, SaturatedFatContent 2.5 grams, SugarContent 7.5 grams, SodiumContent 1400.0 milligrams salt, CarbohydrateContent 36.0 grams, FiberContent 8.8 grams, ProteinContent 37.3 grams
SPANISH RECIPES - BBC GOOD FOOD
From traditional tapas plates like patatas braves to our modern Spanish-inspired feasts, these recipes are perfect for when the sun comes out.
Provided by Good Food team
Number Of Ingredients 1
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This delicious and hearty cod and chorizo stew, is packed with veggies, beans and flavour! Topped with cod - or your favourite white fish.
Cannelini beans are full of protein and this recipe gives you 2 of your 5 a day.
From recipes.sainsburys.co.uk
Total Time 30 minutes
Cuisine Spanish
Calories 378 calories per serving
From recipes.sainsburys.co.uk
Total Time 30 minutes
Cuisine Spanish
Calories 378 calories per serving
Over a medium heat, fry the chorizo, onion and oil – for around 8 minutes stirring often so the onion nicely caramelise
Add in the garlic and smoked paprika – cook for a further few minutes, then tip in the beans, vegetable stock, tomato paste, pepper and courgette keep to a simmer stirring everything together, leave to cook for 5 minutes or so
Add your defrosted fish pieces on top of the stew and cover the pan with a lid and leave the fish to steam
Toast the almonds and serve with the parsley on top of the fish, we served ours with olives and a chunk of fresh bread.
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