Filets of cod or hake are perfect for this simple supper. The fish is steamed over a pan of creamy, big butterbeans with slippery soft onion, diced tomato and separately cooking little chorizo paella sausages. It’s served with a garnish of coriander or flat leaf parsley, depending on your taste, mood or availability, either bringing a fresh vibrant note to the dish.
Serves 2
Prep: 15 min
Cook: 20 min
190g/12 tapas chorizo (Waitrose cooks’ ingredients)
1 onion
1 tbsp olive oil
2 tomatoes
700g jar Navarrico large butter beans
2 fillets cod or hake
few sprigs flat leaf parsley
Heat the oven to 170C and roast the chorizo for 10 minutes. Alternatively, if more convenient, dry fry them – they will quickly produce lots of oil. Meanwhile, halve, peel and finely chop the onion. Heat the oil in a medium-large lidded pan and gently soften the onion with a pinch of salt. Cook, stirring every so often, until slippery soft and lightly browned. Pour boiling water over the tomatoes, count to 40, drain, cut out the core and dice the flesh. Stir the beans and their liquid into the softened onion, add the diced tomato and juices, adding the chorizo when it’s ready. Stir as everything heats through together then place the fish fillets on top. Cover the pan and cook for a about 6 minutes or until the fillets are cooked through. Use a fish slice to lift the fillets onto two plates, stir the chopped parsley into the beans and spoon next to the fish. That’s it.