A marriage made in heaven. Mild, meaty fish with spicy sausage, sweet peppers and salty black olives. You could substitute the chorizo with n’duja (just add it in with the tomatoes).
1 tbsp olive oil
1 onion, finely chopped
1 sliced red/yellow pepper
200 g spicy chorizo sausages (cooking variety), chopped
400 g chopped tomatoes
few sprigs thyme, leaves stripped
2 cod fillets (thick ones are best)
400 g butter beans, drained
Half small pack of parsley, roughly chopped
black, stoned olives (optional)
Aleppo pepper (optional)
- Heat the oil in a deep frying pan and add the onion and pepper. Cook over a medium heat for 5 mins until they start to soften. Add the chorizo and cook for another few mins to release the oil, stirring to coat the onion and peppers, then tip in the tomatoes and thyme. Fill the can with water and tip that in too. Season and bring to the boil. Reduce for a few minutes.
- Once gently bubbling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins.
- Gently mix in the butter beans (and olives, if using) and cook for 1-2 mins until hot. Scatter with parsley (and Aleppo pepper, if using) and serve in bowls.
- The butter beans are lovely mashed up into the tomatoes, creating a thick unctuous sauce.