Hello Fortnightly Recipe-ers! You know I learnt this week that in America, ‘fortnight’ is not a word. Madness! For those of you who aren’t familiar with the term fortnight, it means once every two weeks. Hence ‘Fortnightly Recipe’, as I try a new recipe every two weeks. I never realised I had chosen such an enigmatic title for this blog.
So in what has become an unintentional ‘Quick Midweek Meals’ series over my last few posts, I have another quick midweek meal for you today. I wanted to try making something a little bit different to usual, and stumbled upon this little gem on BBC Good Food. I’m trying to accommodate for low-carb meals at the moment to keep the household happy, and this looked like a perfect tasty dish to do the job.
I’m sure you will appreciate the short ingredients list. We have cod, which provides you with a boost of the famously important Omega-3 oils, protein and Vitamin B12 for a health heart. As fish varieties go, it’s also one of the more meaty and filling varieties which makes it perfect for a low-carb meal like this. Then we have the delicious addition of chorizo, which while definitely not a superfood, provides a great shortcut to a big boost of flavour without having to pile in loads of ingredients. Butter beans give us a nice bit of fibre to help our digestive system out, and all of this is cooked in chopped tomatoes. Add a little flourish of herbs, and Bob’s your uncle!
If you want to boost your veggie intake here but don’t fancy making vegetables as a side dish, I’d recommend chucking 1-2 handfuls of spinach in there at the end and stirring this through for a couple of minutes. You could also add chopped kale or chopped green beans, or a host of other vegetables depending on what you fancy! Finally, if you wanted to add a bit more flavour you could add a tsp of paprika and/or ground cumin, which I found complimented the dish quite well. In the interest of keeping the ingredients list short and straightforward, I will keep it simple and leave these decisions up to you!
I’ve provided the recipe for 2 servings here. However, this can be easily doubled to serve 4. It shouldn’t take more than half an hour to cook.
- Oil of your choice, for frying (I used olive oil)
- 1 small onion, finely chopped
- 100g chorizo, sliced and chopped into small pieces
- 200g chopped tomatoes
- 2 cod fillets
- 200g butter beans, drained
- small handful of parsley or coriander, roughly chopped (to serve)
- 1 tsp of chilli flakes (to serve, optional)
How to make it…
- In a large deep frying pan, heat 1 tbsp of oil and cook the onion on a medium heat for 5-7 minutes, or until it starts to soften. Add the chorizo, and cook for a further few minutes. I like to allow the chorizo to get a little crispy around the edges, and make sure that you allow the oil to be released from the chorizo.
- Add 200g chopped tomatoes, 200ml of water and bring to the boil. Make a little pool for the cod fillets to nestle in the pan, and season both the cod and the sauce. Reduce the heat and allow to simmer for around 7 minutes. Then add the butter beans and cook for a further 1-2 minutes.
- To serve, scatter over the chopped parsley/ coriander and sprinkle over the chilli flakes (if using). Enjoy!
From BBC Good Food, find original recipe here: https://www.bbcgoodfood.com/recipes/cod-chorizo-stew