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White fish with spicy beans and chorizo

White fish with spicy beans and chorizo

A star rating of 4.1 out of 5.75 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (Freeze bean mix only)
  • Egg-free
  • Nut-free
Nutrition: per serving
HighlightNutrientUnit
kcal304
fat6g
saturates1g
carbs27g
sugars11g
fibre0g
protein36g
low insalt1.23g
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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/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

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

Goes well with

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Overall rating

A star rating of 4.1 out of 5.75 ratings
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