White fish with spicy beans and chorizo

White fish with spicy beans and chorizo

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(49 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

    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

    Onion

    un-yun

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

  • small rosemary sprig, leaves finely chopped
    Rosemary

    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

    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

    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

    Cabbage

    ka-badge

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

  • pinch sugar
    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

    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, questions and tips

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deancooke
6th Jan, 2017
0.05
This is a terrible recipe. Nowhere near enough chorizo, way to much cabbage, not enough flavour. If you read the good reviews they doubled the chorizo, used tinned tomatoes, used spinach instead, fried the cod loin first and on it goes. Call me picky but that is an entirely different recipe. Forget this one and find a better one!
annak19
30th Sep, 2015
5.05
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
5th Apr, 2015
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
11th Mar, 2015
3.8
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
22nd Mar, 2016
I've just made your version, you are a star! It was fab!!!!!
Leopoldoni
22nd Nov, 2014
3.8
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
11th Mar, 2014
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
16th Jan, 2014
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
16th Oct, 2013
Cooked for us last night by a friend. We really enjoyed it. Have now added it to my list too :-)
steffnoonoo
9th Jul, 2013
Used grated courgette instead of cabbage, was amazing!

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