- 4 fillets of cod, skinless, each weighing about 175-200g (6-7oz)
- 1 large onion
- 1 clove of garlic
- 200g (7oz) chorizo sausage
- 1 x 400g tin of tomatoes
- 1 red pepper
- 200g (7oz) of tinned cannellini beans
- Oil, salt and black pepper
Finely chop the onion, garlic and red pepper.
Heat a little oil in a large pan, add the vegetables to it and sweat gently for about 10 minutes or so.
Chop up the chorizo into small chunks and cook for a few more minutes.
Add the tomatoes and beans, season and bring to the boil.
Gently simmer for 1½ hours.
At the end of the cooking time you can add a splash of white wine or water if the stew has become too thick.
Preheat the oven to 230C (450F, Gas mark 8).
Season the fillets with salt and pepper and roast in the oven until just cooked through.
This will take 10-15 minutes depending on thickness.
To serve, spoon the stew on to the plates then place the fish on top.
Serve with crusty bread and a green salad.