Cod and chorizo are a match made in heaven. In this recipe, I’ve cooked them with some roasted veggies and a cannellini bean casserole and it was delicious.

Ingredients for 2 people

• 2 frozen cod fillet
• 1 diced red onion
• 1 diced or pressed clove of garlic
• Handful chopped mushrooms
• Handful chopped chorizo
• 1 tin cannellini beans
• 1 tin chopped tomatoes
• 1 diced aubergine
• 2 diced courgettes
• 2 tbsp red pesto
• 1 tbsp bouillon or sprinkle a vegetable stock cube
• Sprinkle of salt & pepper
• 1 tbsp olive oil

Directions

1. Heat the oven to 190 degrees / gas mark 5
2. Pop the aubergine and courgette in the oven to roast on a baking tray for 25 minutes with a drizzle of olive oil and salt and pepper
3. Heat the oil in a pan
4. Fry the onion in the pan until softened
5. Add the mushrooms, chorizo and garlic and stir for a few minutes
6. Add the pesto and stir through
7. Add the cannellini beans and chopped tomatoes, salt and pepper and simmer on low to thicken the stew
8. Loosely cover the cod in foil and add some olive oil, salt and pepper and roast for 25 minutes or until cooked
9. Once the cod is cooked, spoon some chorizo and bean stew onto a plate and place a cod fillet on top

Serve and enjoy

With love, Tash ❤ x