Line Caught Cod with a Tomato, Chorizo and Butter Bean Ragu

This is a dead quick supper dish that you can put together in 20 minutes and is great with a glass of good white wine and some sharing bread.


Skinless Cod loin (Pinboned)
1/2 Red Onion
1/2 White Onion
2 Cloves Garlic
Cooking Chorizo (when buying it give it a squeeze and it should be soft)
400g Butter Beans
500g Pasata
1/2 tsp Smoked Paprika
Tsp Tomato Puree

Chop the onions and finely chop the garlic. Skin your chorizo and slice in 1.5cm slices. Gently fry in a little olive oil until the onions have softened and the oil has started coming out of the chorizo. Stir in the tomoato puree and add the smoked paprika. Add the pasata and taste before seasoning with salt and pepper. Drain and wash the butter beans and add to the sauce.

Cut your cod in to good sized chunks and season with a little salt. Seal each side in a frying pan then add to the sauce and cook for about 15 minutes on a steady simmer. Dont be tempted to keep stirring the sauce or the fish will break up.

Serve in a bowl and dress with a little chopped parsely and olive oil.


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