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–+ servings
Spansk bønnegryde med torsk og chorizo
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Spanish Bean Stew with Cod and Chorizo

Recipe for a Spanish-inspired pan of cod with chorizo and beans.
Course Main course
Cuisine Spanish
Nøgleord Beans, Butter beans, chickpeas, Fish
Total Time 30 minutes
Servings 4 servings
Calories 460kcal

Ingredients

  • 600 g cod fillet – can be replaced with haddock, for example
  • 150 g chorizo, diced
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tbsp capers, finely chopped
  • 200 g cherry tomatoes, halved
  • 2 handfuls fresh spinach, about 100 g
  • 1 handful parsley, finely chopped
  • 1 tin chopped tomatoes
  • 150 ml white wine (can be replaced with stock)
  • 1 tin chickpeas, rinsed and drained
  • 1 tin butter beans, rinsed and drained
  • 1 1/2 tsp paprika
  • 1 1/2 tsp oregano
  • 1 tsp fennel seeds, ground
  • Olive oil
  • Salt and pepper
  • Chilli flakes (optional)

To serve

  • Parsley, to finish
  • Lemon

Instructions

  • Trim the cod fillets, removing any bones or sinew, and cut them into 4-5 pieces.
  • Heat a frying pan over a medium heat and fry the chorizo until it has released some of its fat. It should not become crisp.
  • Add the onion and fry for a couple of minutes, then add the capers, the halved tomatoes, garlic, parsley and spices. Fry for another 3-4 minutes.
    If the pan needs more fat, add a little olive oil.
  • Pour in the white wine and let it reduce for a moment.
    *If using stock, you can season the dish with a little lemon juice at the end, just before it goes into the oven.
  • Add the chopped tomatoes and heat everything through thoroughly.
    Season the sauce with salt and pepper, and chilli flakes if you like.
  • Add the beans, chickpeas and spinach, and stir well until the spinach has wilted.
  • Place the pieces of cod in the pan and press them down gently so they sit partly submerged in the sauce.
  • Drizzle a little olive oil over the cod and season with salt and pepper.
  • Put the pan in the oven and bake for about 8-10 minutes at 225°C in a conventional oven (top and bottom heat).
    *The cooking time depends on the thickness of the pieces.
  • Scatter chopped parsley and finely grated lemon zest over the fish, and serve.
    The dish can be served on its own, or with rice, boiled potatoes or roasted squash.

Nutrition

Calories: 460kcal | Carbohydrates: 37g | Protein: 44g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 88mg | Sodium: 109mg | Potassium: 1403mg | Fiber: 11g | Sugar: 8g | Vitamin A: 2328IU | Vitamin C: 21mg | Calcium: 110mg | Iron: 6mg