White fish with spicy beans and chorizo
Mop up the juices of this low-fat supper dish with crusty bread
- Prep: 5 mins
Cook: 15 mins
- Serves 4
- Easy
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- small rosemary sprig, leaves finely chopped
- 25g chorizo or other spicy sausage, chopped
- 2 fat garlic cloves, crushed
- 700g/1lb 9oz bottle passata
- 410g can cannellini beans in water, drained
- 200g/7oz shredded green cabbage
- pinch sugar
- 4 skinless chunky fillets haddock or cod
Make it for lunch - Spicy tomato & sausage soup
Soften the onions, rosemary, sausage and garlic
as before, then tip in the passata, beans, cabbage,
and sugar, along with 500ml vegetable or chicken
stock. Simmer for a few mins until the cabbage
is tender, then season and serve with grated
Parmesan for sprinkling.
Method
-
Heat the oil in a large frying pan, then
soften the onion for 5 mins. Add the
rosemary, chorizo and garlic, then fry for
2 mins more until the chorizo is starting to
crisp. Tip in the passata, beans, cabbage and
sugar, season, then simmer for 5 mins.
-
Add the fish to the pan, leaving the tops
of the fillets peeking out of the sauce, then
cover with a lid and leave to cook for 3-5 mins
or until the flesh flakes easily. Delicious
served with crusty bread.
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