White fish with spicy beans and chorizo

White fish with spicy beans and chorizo

  • 1
  • 2
  • 3
  • 4
  • 5
(47 ratings)

Prep: 5 mins Cook: 15 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



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

  • small rosemary sprig, leaves finely chopped



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

  • 25g chorizo or other spicy sausage, chopped



    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



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

  • pinch sugar



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

  • 4 skinless chunky fillets haddock or cod



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


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (54)

annak19's picture

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

I took on board all the comments and made a few tweaks and this was lovely.
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

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

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

clairelou88's picture

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

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

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

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

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

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

anahitavak's picture

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


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.