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Cod with Chorizo and Beans

Name: Cod with Chorizo and Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 600 g Atlantic Cod (skinless fillets); 100 g Spanish Chorizo (cured, sliced, gluten-free); 1 tbsp Extra Virgin Olive Oil; 1 medium Yellow Onions (finely chopped); 3 cloves Garlic (sliced); 1 tsp Paprika (smoked); 400 g Canned Diced Tomatoes; 480 g Canned Cannellini Beans (drained, rinsed); 150 ml Chicken Stock (gluten-free); 80 g Baby Spinach; 2 tbsp Parsley (chopped); 1 tbsp Lemon Juice; 1 tsp Salt; 0.5 tsp Black Pepper

Cod fillets steamed over cannellini beans, chorizo and smoked paprika tomato sauce in one skillet. Keep it at a gentle simmer so the fish stays moist.

Buy cured Spanish chorizo, the firm kind you slice: it gives up a red oil that seasons the whole pan. Fresh Mexican chorizo crumbles and will not work here. The cod cooks covered, on top of the beans, so it steams rather than fries and the fillets stay whole. Thick center-cut pieces take the full 7 minutes; thin tail pieces are done in 5. If the beans look dry before the fish is done, add a splash of water.

Gluten-FreeDairy-FreeHigh-Protein

30 minstart to table

10 min prep · 20 min cookServes4425 kcal a serving

Cook · 30 min

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Four cod fillets on a bed of white beans and sliced chorizo in a red tomato sauce in a skillet, with chopped parsley on top.

Ingredients

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Method

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Per serving

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425

Calories

42 g

Protein

32 g

Carbs

15 g

Fat

—

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