100g Chorizo, diced
1 Red onion, sliced
2 Cloves garlic, sliced
1 Red pepper, sliced
1/4 of a large cauliflower, chopped
Tin of plum tomatoes
250ml Chicken Stock
1/2 tsp smoked paprika
Tin of butter beans
Handful of chopped coriander
2 x 150g Cod loin portions
Warm the chorizo in a pan to release the oil, then remove and set aside.
Add the sliced onions, garlic and peppers and cook, until soft.
Add the cauliflower and cook for 5.
Add the plum tomatoes, stock, paprika and simmer for 5.
Add the butter beans and simmer for another 5.
Add the coriander and stir through.
Place the cod loin on top, turn the heat down, place a lid on and cook until fish is just cooked through (about 4-6 mins).
Season and serve in deep bowls with a sprinkling of paprika.
In our house we love this warm, smokey stew, thats packed full of goodness! Its super quick to make too, so ideal for a quick, healthy dinner at home on the sofa, infront of your favourite box set. All the pleasure, without the guilt!!