Mediterranean Cod, Chorizo & Red Bean Stew from Full of Beans

Serves 2-3

2 tbsp olive oil

1 onion, roughly chopped

2 large garlic cloves, finely sliced

100g (3½oz) chorizo or cooking chorizo, chopped into small chunks

1 small courgette, diced

½ red pepper, cored, deseeded and roughly chopped

1 tbsp sweet smoked paprika

½ tsp cayenne pepper or dried chilli flakes

400g (14oz) can good-quality chopped tomatoes

Pinch of white or brown sugar (optional)

570g (1lb 4½oz) jarred red kidney beans, with their bean stock

3 cod fillets, about 175–225g (6–8oz) each (or 1 per person)

Handful of parsley, finely chopped

Juice of ½ lemon, plus wedges to serve

Salt and pepper

Heat the olive oil in a large, high-sided frying pan over a medium heat. Once hot, add the onion, along with a pinch of salt, and cook for 8–10 minutes until softened.

Add the garlic and fry for a further minute until fragrant, then add the chopped chorizo and fry for about 5 minutes, stirring occasionally, until the oils start to release.

Throw in the courgette, red pepper, sweet smoked paprika and cayenne pepper, then toss to coat everything in the oils. Cook for 5–6 minutes until the vegetables are starting to soften.

Stir in the chopped tomatoes. If your tomatoes are quite sour (tip: fancier brands are sweeter), add the sugar now. Bring to a boil, then reduce to a simmer for a couple of minutes to allow the sauce to thicken slightly.

Pour in the red kidney beans with their bean stock, then stir to combine and bubble away for 2–3 minutes to warm the beans through and allow the mixture to thicken slightly. Check for seasoning and adjust to taste.

Nestle the cod fillets on top of the stew and season with a pinch of salt and a grind of pepper. Cover with a lid and gently simmer over a low– medium heat for 8–10 minutes, or until the cod is fully cooked through. It should flake easily.

Scatter over the parsley and squeeze over the lemon juice. Serve into bowls with lemon wedges.