This article was written for Annabel & Grace, which is now part of Rest Less.
4
servingsThis is a recipe that appeared in Good Food magazine way back in 2015. I tweaked it a bit, served it for sups last night and, all I can say, is that it wasn’t on the plate for very long. It was comforting, filling and very tasty.
Ingredients
Olive oil
200g raw chorizo
2 large shallots, finely diced
500g baby spinach
4 x skinless cod loins (any white fish will do – whatever is on special offer! BTW, unless you live near the sea, frozen fish is often fresher than that you find on the fish counter)
Tsp sweet smoked paprika
2 red chillis, deseeded and sliced
800g can cannellini beans, drained (or whatever similar beans you have in the cupboard)
Juice of a lemon
Directions
Boil a full kettle of water and heat the grill to high. Take off the chorizo skin and either slice or crumble the meat into a large pre-heated frying pan (no oil required). Once the oil from the chorizo is released, add the onions and fry for 5 mins.
Put the spinach in a colander and slowly pour over the boiled water to wilt it. I did this twice as couldn’t fit all the spinach into the colander in one go. Run under the cold tap and squeeze out the excess water using your hands, then set aside.Line a baking tray with foil, rub with a little oil and place the fish on top. Season, sprinkle over the smoked paprika and drizzle with a little more oil.
Add the chopped chilli to the frying pan and cook for about a minute, then turn the heat down and add the beans, spinach, lemon juice and a tablespoon of olive oil. Let it all warm through and then season with salt and pepper.
Grill the fish for 5 mins without flipping it over. Spoon the bean mixture into shallow pasta dishes or soup plates, top each portion with the fish. Serve with a dollop of yoghurt or garlicky mayo.
Lots more fab cod recipes where this one came from. Just type Cod into the Search box top right of this post. For example, how about: