“This Spanish-style stew recipe is quick and easy, and perfect for alfresco dining”
1 tbsp olive oil
120g sliced cooking chorizo
1 large onion
1 tsp hot smoked paprika
A pinch of chilli flakes
75ml white wine
400g can chopped tomatoes
100g sliced roasted peppers
200g tinned chickpeas (drained and rinsed)
450g sustainable skinless cod fillet
A handful of chopped fresh flatleaf parsley
Heat the olive oil in a frying pan, add the chorizo and fry until just starting to crisp. Remove with a slotted spoon to a bowl and set aside.
Finely the onion then, in the same pan, soften it for 8 minutes over a low heat. Stir through the paprika and the chilli flakes and cook for 2 minutes more. Add the white wine, chopped tomatoes, roasted peppers and chickpeas. Season well, mix and bring to a simmer.
Chop the cod fillet into large chunks and add to the pan along with the crisp chorizo. Bubble gently for 3 minutes or until the cod is just cooked through. Taste and adjust the seasoning, if need be. Sprinkle over a handful of chopped fresh flatleaf parsley and serve with creamy mash or garlic bread.
Recipe from www.delicious.com