Cooking cod and chorizo with butter beans and tinned tomatoes feels a bit like a Jackson Pollock painting - chaotic yet surprisingly delightful. I assembled my ingredients, eyeing the chorizo like an artist contemplating the perfect splash of colour.
.webp "Cod & Chorizo Stew")
The sizzling sound it made as it hit the pan was like an exuberant symphony of of paint splattering on canvas! I stirred in the cod, only to realize I was wielding a spatula like a brush, every flick a daring brush stroke in my flavourful masterpiece.
But nothing prepared me for the moment the tinned tomatoes cascaded into the pot. They plopped in with the grace of Pollock’s drips, splattering the sides like an abstract expressionist thrill! As steam rose and the scents mingled, I realized that, much like Pollock’s art, cooking is about embracing the mess. With every spoonful of my colourful concoction, I’d cooked a piece of culinary chaos that was - dare I say - delicious!
Prep Time: 10 mins
Cook Time: 15 mins
Serves: 4
Ingredients:
1 tbsp oilive oil
1 large onion, finely chopped
200g cooking chorizo, chopped into small pieces
400g can chopped tomatoes
4 cod fillets
400g butter beans drained
some parsley leaves to garnish
Instructions:
1. Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften.
2. Add the chorizo and cook for another few minutes to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.
3. Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 minutes. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.