Name: White fish with spicy beans and chorizo
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 tbsp olive oil; 1 onion chopped; small rosemary sprig, leaves finely chopped; 25g chorizo or other spicy sausage, chopped; 2 fat garlic cloves crushed; 700g/1lb 9oz bottle passata; 410g can cannellini bean in water, drained; 200g/7oz shredded green cabbage; pinch sugar; 4 skinless chunky fillets haddock or cod

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White fish with spicy beans and chorizo

White fish with spicy beans and chorizo

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.1 out of 5.81 ratingsRate

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Mop up the juices of this low-fat supper dish with crusty bread

Freezable (Freeze bean mix only)

Egg-free

Nut-free

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Garlicky prawns with sherry

A star rating of 3.6 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 onion

chopped
small rosemary

sprig, leaves finely chopped
25g chorizo

or other spicy sausage, chopped
2 fat garlic cloves

crushed
700g/1lb 9oz bottle passata
410g can cannellini bean

in water, drained
200g/7oz shredded green cabbage
pinch sugar
4 skinless chunky fillets haddock

or cod

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Nutrition: per serving

kcal304
fat6g
saturates1g
carbs27g
sugars11g
fibre6g
protein36g
salt1.23g

low

Method

step 1

Heat the oil in a large frying pan, then soften the onion for 5 mins. Add the rosemary, chorizo 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.
step 2

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. Delicious served with crusty bread.

RECIPE TIPS

MAKE IT FOR LUNCH - SPICY TOMATO & SAUSAGE SOUP

Soften the onions, rosemary, sausage and garlic as before, then tip in the passata, beans, cabbage, and sugar, along with 500ml vegetable or chicken stock. Simmer for a few mins until the cabbage is tender, then season and serve with grated Parmesan for sprinkling.

Recipe from Good Food magazine, October 2008

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A star rating of 4.1 out of 5.81 ratings

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