White fish with spicy beans and chorizo

White fish with spicy beans and chorizo

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(47 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 4
Mop up the juices of this low-fat supper dish with crusty bread

Nutrition and extra info

  • Freeze bean mix only
  • Nut-free
  • Egg-free

Nutrition: per serving

  • kcal304
  • fat6g
  • saturates1g
  • carbs27g
  • sugars11g
  • fibre0g
  • protein36g
  • salt1.23g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • small rosemary sprig, leaves finely chopped

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 25g chorizo or other spicy sausage, chopped

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 2 fat garlic clove, crushed
  • 700g/1lb 9oz bottle passata
  • 410g can cannellini bean in water, drained

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 200g/7oz shredded green cabbage

    Cabbage

    ka-badge

    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • pinch sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 4 skinless chunky fillets haddock or cod

    Haddock

    haad-dok

    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

Method

  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.

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Comments (54)

annak19's picture
5

Absolutely loved this as did the family. Made the soup and stew versions and really enjoyed both. Doubled the chorizo and kale not cabbage - thanks to the other reviewers! Served with warm ciabatta - fantastic and so simple.

Amyfoodie's picture

Really tasty and quick. Substituted the cabbage with spinach, used double the amount of chorizo, tinned tomatoes rather than passata and used paprika and hot chilli powder rather than rosemary. Served it with baby potatoes and green beans. Will definitely become a midweek favourite.

dmf73's picture
3.75

I took on board all the comments and made a few tweaks and this was lovely.
So..
I used Cod Loins and pan fried them in garlic before adding them to the stew
used chopped tomatoes instead of passata
used spinach instead of cabbage
added a red pepper
added a leek with the onion
added chilli flakes and smoked paprika
used butter beans instead of cannellini beans
I also served it with Patatas Bravas..
so didnt change much at all !!!!!!!

KEMartin's picture

I've just made your version, you are a star! It was fab!!!!!

Leopoldoni's picture
3.75

I made this using a tin of tomatoes instead of passata and so added lemon, paprika and some chilli flakes to give a bit more depth. Next time I will cook this together for a little longer before adding the fish to really get the flavours out, as the tomato was a little too overpowering as it was. Also added a red pepper to boost the veg levels, used kale instead of cabbage, and butterbeans instead of cannellini but I don't think this will have been a groundbreaking difference.

mattvaughan86's picture

Made this for me and the missus last night.

It was okay, when cooking the sauce seemed rather bland so ended up adding quite a few extra little bits and pieces (pepper, paprika, etc) to give it a bit more flavour. Also added a bit of rocket at the end (had it knocking around) and that went quite nicely too.

I'll probably use the basis of the recipe again but think there's a few additions and tweaks that I'll need to use to make it right for me.

**Edit** I made it again as had all the bits remaining and this time added some chilli flakes, paprika, pepper, lemon juice, extra chorizo and rocket. The extra kick it had as well as a bit more strength of flavour made it a much nicer dish.

watermead's picture

Just cooked this, I doubled the amount of chorizo as suggested in other posts. I agree, it was quick but not my favourite fish recipe, I think if I cooked it again I would change the beans to Butter beans and as suggested by other posts, use something different to cabbage as it could have done with a little longer to cook, but didn't seem to 'go' with the dish anyway.

sizzixsystems's picture

Cooked for us last night by a friend. We really enjoyed it. Have now added it to my list too :-)

steffnoonoo's picture

Used grated courgette instead of cabbage, was amazing!

bimbobaby's picture
3

Not nice. The cabbage totally over powered the dish YUCK!!

clairelou88's picture
5

Delicious! I used spinach instead of cabbage and served with whole grain rice! Yum!

lynnenurse78's picture

Looking forward to making this tonight, will add more chorizio

helenprout's picture
4

Enjoyed this quick and healthy meal. Made a portion for my fish eating veggie daughter in another pan leaving out the chorizo.

gascoyne_d's picture
5

Loved this one...really easy and a great supper. I added about twice as much chorizo and it was the spicy sort too, not the normal one. I also only added half the amount of kale. Served with foccacia and even my husband was chuffed with the result.

itsybitsy's picture
5

This was really tasty even though I was a little dubious as it seems a pretty strange combination of flavours. Had to use white haricot beans as that's about all you can find in France. Will definitely cook this again.

ftlmcs's picture
4

Too much cabbage! Will halve next time. I also added some pimenton and a few chilli flakes to liven it up.
A great week day meal.

pallik's picture

Lovely stuff and easy to make !!

wendy_darling's picture

This was ok. I used two tins of chopped tomatoes instead of the passata, some chilli and reduced it at the end. There was a lot left over we finished it up afterwards. It was fantastic cold and without the fish. Completely different. Sounds strange, but I will make this again, without the fish and serve at room temperature.

voteforpedro's picture
5

Delicious! Used river cobbler (cheaper option for white fish) and peas instead of cabbage and it was very tasy!

anahitavak's picture
5

I made the lunch version with bacon instead of chorizo. Took me 20 min. to make and turned lovely :)

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