I’m an advocate for quick and easy mid week suppers, when time is fast disappearing after a busy day and you want a tasty satisfying meal in minutes. There are a plethora of speedy suppers to chose from, but this is one of our family favourites, being flavoursome, hearty and relatively healthy (omit the Chorizo if you want to be completely virtuous!). It has even converted my daughter, the long standing fish hater (she calls herself a nonfishatarian), although she will still only eat sea creatures that aren’t ‘fishy’, so no mackerel of sardines will be passing her lips for now – I can live in hope that she will eventually discover that her taste buds would appreciate these ‘fishy’ flavours!
This recipe works well with any meaty white fish, in this instance I used cod, although I have used huss in the past which is equally as good. If you don’t like fish, this would also work well with chicken, although the cooking times would need to be increased.
Spanish Cod – serves 2 generous portions
½ tbs oil (I used oil from my sprayer to coat the bottom of the pan)
1 onion, sliced
2 cloves of garlic, finely sliced
125g Chorizo sausage
1 courgette, sliced
½ chilli, seeds removed, finely chopped
Juice of ½ lemon
1 tin cannelloni beans, drained
1 tin of chopped tomatoes
Handful of parsley or basil
2 cod fillets
Fry the onions and garlic for 5 minutes until soft but not browned, add the chorizo until the oil begin to seep out from the sausage. Add the courgette and fry gently, stirring frequently, until slightly soft. Add the chilli and lemon juice, followed by the tomatoes and beans. Bring to the boil and simmer gently for 5 minutes. Add the herbs and place the fillets on top of the sauce. Cover the pan and gently simmer for 5 or 6 minutes, turning once, until the fish turns opaque and flakes.
Serve in bowls with crusty bread and a glass of Chenin Blanc, Sauvignon Blanc or Pinot Grigio.