Spanish Cod with Chorizo, Tomato and Butter Beans | Bacalao con chorizo ​​en tomate y frijol de mantequilla | What is the national dish of Spain?

Fish, in this case Cod with Chorizo, is a big part of Spanish cuisine, you only need to read up on the exploits of Spanish fishing boats to know that, but in addition to that, a huge proportion of the fish caught in the North Sea is sold to Spain – and for good reason – they make it taste brilliant.

This is a meal in one, and absent of any of those devilish starchy carbs, nothing wrong with pulses, especially when they are Butter Beans and are accompanied with Chorizo, oh yeah…

Print this bad boy out

Bacalao con chorizo ​​en tomate y frijol de mantequilla | Spanish Chorizo with Cod, Butter Beans and Tomato One Pot

If you have a pan that you can also put in the over, grab it, if not, get a shallow oven proof dish and a frying pan.

Course

Main Dish

Cuisine

Spanish

Prep Time

10 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 2 fillets cod skin on is best
• 1 medium red onion chopped
• 1 glass white wine I used white Rioja
• 2 tsp paprika powder
• 2 tsp chilli powder use one finely chopped fresh red chilli if you like
• 1 bunch fresh basil chop the talks and pick the leaves - keep separate
• 1/2 tin chopped tomatoes
• 1/2 tin butter beans
• 2 cloves garlic thinly sliced, finely chopped or crushed - your call
• 1/2 ring chorizo sausage peeled and cut in to small bite size chunks
• 1 lemon
• 1 handful spinach leaves

Course Main Dish Cuisine Spanish Prep Time 10 minutes Cook Time 30 minutes Servings people Ingredients 2 fillets cod skin on is best 1 medium red onion chopped 1 glass white wine I used white Rioja 2 tsp paprika powder 2 tsp chilli powder use one finely chopped fresh red chilli if you like 1 bunch fresh basil chop the talks and pick the leaves - keep separate 1/2 tin chopped tomatoes 1/2 tin butter beans 2 cloves garlic thinly sliced, finely chopped or crushed - your call 1/2 ring chorizo sausage peeled and cut in to small bite size chunks 1 lemon 1 handful spinach leaves

Instructions

1. Put the oven on to 240 and the pan on to medium high heat with a little oil. Add the Chorizo and gently fry until it starts to take on colour and all the orange paprika juices have run out. Remove the Chorizo ad set aside.

   
2. Add to the juices the onion, garlic, basil stalks and a pinch of salt, fry until soft and then add the paprika and chilli powder, stir.
3. After a couple of minutes add the wine and chopped tomatoes and bring to the boil. Once it has thickened, taste and season, carefully, with salt and pepper.

   
4. Pour the mixture over your Chorizo in the oven proof dish or add the Chorizo back to the pan and add the spinach leaves and mix.

   
5. Grab the cod, which should be dry, rub a little oil all over it and season with salt. Then make a little space and place it in to the sauce, touching the bottom of the pan, skin side up - don't let any of the sauce get on to the skin. Squeeze a quarter of a lemon's juice and place two further quarters in to the sauce, skin down - they will caramelise.

   
6. Pop it in to the oven for 15 minutes, at which point the fish should be cooked through and the skin a golden brown.
7. Removes the caramelised lemons with tongs and squeeze, throw the basil leaves over the top and serve with a cold glass of the white Rioja.

   
8. Thank you Spain
   
   Gracias