White fish with spicy beans and chorizo

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1. Video tutorial: Filleting a round fish

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.
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.

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.

PER SERVING

304 kcalories, protein 36g, carbohydrate 27g, fat 6 g, saturated fat 1g, fibre 0g, salt 1.23 g

Latest comments and suggestions

• Krissy

  08 October 2008

  Krissy rated and commented on this recipe

  

  i loved this, lovely flavours. my partner forgot to add the pinch of sugar though which it definitely needed. we made it with haddock which tasted great. quick and easy as well.

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• Carl Marsh

  21 October 2008

  Carl Marsh commented on this recipe

  This was good. My reservation would be that the spicy sauce is a bit overpowering for the fish - it could work just as well, or better, with chicken (in which case it be very similar to Smoky Chicken & Bean Stew - try combining the best of both recipes) or even as a soup/stew in its own right. Having said that, it was and an unusual combination, so I'll definitely experiment and try it again.

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• caryl

  22 October 2008

  caryl rated and commented on this recipe

  

  Very easy to cook and loved the taste!

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• Lizzie

  22 October 2008

  Lizzie commented on this recipe

  A lovely combination and so easy to cook, will be on the table again soon!

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• Belkey

  31 October 2008

  Belkey rated and commented on this recipe

  

  Very easy, but I did let the mixture cook for a little longer than suggested as I wanted my flavours to properly mingle.

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• pritv

  04 November 2008

  pritv rated and commented on this recipe

  

  fantastic - i used a cod loin and a hunk of bread to mop up the juices !

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• Sarah G

  12 November 2008

  Sarah G commented on this recipe

  Good for a winter's evening - next time I would add half the amount of cabbage, it totally took over the dish. And the chorizo was hardly noticeable so I'd add more of this and a touch more sugar.

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• Lynsey

  16 December 2008

  Lynsey rated and commented on this recipe

  

  I added some chilli flakes for an extra kick and pan-fried the fillets. Very quick, tasty mid week meal.

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• Luke & Carmen

  06 February 2009

  Luke & Carmen rated this recipe

  

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• Leamac83

  07 February 2009

  Leamac83 rated and commented on this recipe

  

  Delicious!!!! Made it pretty much according to the recipe, i used about 50g chorizo and used half passata and half a tin of chopped tomatos. I served with some wholemeal pasta and bread. I will make this again without a doubt as it is so tasty, my boyfriend absolutley loved this one as did i.

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• JOOLES

  27 February 2009

  JOOLES commented on this recipe

  Does anyone think it would be ok to cook this up to the point of adding the fish. Then swithch it off, when ready to cook just gently heat the cooked/prepared sauce then add the fish and cook as instructed.

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• annácska

  06 March 2009

  annácska rated and commented on this recipe

  

  It's a no-nonsense, unpretending midweek meal, and it's great in its category! I did it for a friday lunch, and it was easy and tasty. My husband particularly liked it! (He is a great fan of cabbage, just like me.) I skipped the sugar, but poured into some white wine. Also, I pan-fried the fish fillets. I'll make it again, and soon!

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• Frantic Flapjack

  11 March 2009

  Frantic Flapjack rated and commented on this recipe

  

  Very quick supper. The sauce was really tasty and the fish cooked well. After the comments above, I halved the amount of cabbage and served it separately.

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• Rog

  15 March 2009

  Rog rated and commented on this recipe

  

  This was good but if I make it again I will replace the cabbage with peas.

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• JuicyJoycie

  03 May 2009

  JuicyJoycie commented on this recipe

  Had reservations about the fish and spicy sausage but it works really well. We throughly enjoyed this and its a regular on the monthly plan.

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• Lorraine

  21 May 2009

  Lorraine rated and commented on this recipe

  

  Very disappointed. A dish should taste like more than the sum of its ingredients and this one didn't. Would not make it again.

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• alizon

  05 September 2009

  alizon commented on this recipe

  This was FAB. Used double amount of chorizo replaced cabbage with green pepper and used cod loin. Lovely flavours and lots of juice mopped up with sun dried tomato bread. Now resident in my binder and will DEF make again.

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• debbie

  29 September 2009

  debbie rated this recipe

  

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• islandgirl

  25 October 2009

  islandgirl rated and commented on this recipe

  

  Just finished scoffing my first effort with this recipe. Even the teenage daughter liked it! Next time I shall use more chorizo to spice it up a bit more, but it was very good as it was.

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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 bottle passata
• 410g can cannellini beans in water, drained
• 200g shredded green cabbage
• pinch sugar
• 4 skinless chunky fillets haddock or cod

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Egg-free, Low-fat, Nut-free

Freeze bean mix only

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 bottle passata
• 410g can cannellini beans in water, drained
• 200g shredded green cabbage
• pinch sugar
• 4 skinless chunky fillets haddock or cod

PER SERVING

304 kcalories, protein 36g, carbohydrate 27g, fat 6 g, saturated fat 1g, fibre 0g, salt 1.23 g

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