This article was written for Annabel & Grace, which is now part of Rest Less.
The four “C’s” – cod, chorizo, cabbage and cannellini beans. Add some passata and you have a wonderful, easy to cook lunch or supper.
Cod, Chorizo, Cabbage & Cannellini beans
Ingredients (serves 4)
1 tbsp olive oil
Half tin anchovies
1 red onion, finely sliced
Half red chilli, finely chopped
small rosemary sprig, leaves finely chopped
25g chorizo (spicy version works best), finely sliced
2 fat garlic cloves, crushed
700g/1lb 9oz bottle passata
410g can cannellini beans in water, drained
200g/7oz shredded green cabbage
pinch sugar
4 skinless chunky fillets haddock or cod
How to prepare
Heat the oil in a large frying pan, then soften the onion for 5 mins. Add the anchovies, rosemary, chorizo, chilli and garlic, then fry for 2 mins more until the chorizo is starting to crisp. Tip in the passata, beans, cabbage and sugar, season, then simmer for 5 mins.
Add the fish to the pan, leaving the tops of the fillets peeking out of the sauce, then cover with a lid and leave to cook for 3-5 mins or until the flesh flakes easily.
Check out our other variation on this theme: Cod on Chorizo, Cherry Tomatoes and Butter Beans
#cod #chorizo #cannellini