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White fish with spicy beans and chorizo

Contains pork – recipe is for non-Muslims only
Mop up the juices of this low-fat supper dish with crusty bread

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 304
  • Carbohydrates 27
  • Saturated Fat 1
  • Sugar 11
  • Protein 36
  • Fat 6
  • Fibre 0
  • Salt 1.23

Nutrition per serving

  • Calories 304
  • Carbohydrates 27
  • Saturated Fat 1
  • Sugar 11
  • Protein 36
  • Fat 6
  • Fibre 0
  • Salt 1.23

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • small rosemary sprig, leaves finely chopped
  • 25g chorizo or other spicy sausage, chopped
  • 2 fat garlic cloves, crushed
  • 700g/1lb 9oz bottle passata
  • 410g can cannellini beans in water, drained
  • 200g/7oz shredded green cabbage
  • pinch sugar
  • 4 skinless chunky fillets haddock or cod

Tip

Make it for lunch - Spicy tomato & sausage soup
Soften the onions, rosemary, sausage and garlic as before, then tip in the passata, beans, cabbage, and sugar, along with 500ml vegetable or chicken stock. Simmer for a few mins until the cabbage is tender, then season and serve with grated Parmesan for sprinkling.

Method

  1. Heat the oil in a large frying pan, then soften the onion for 5 mins. Add the rosemary, chorizo and garlic, then fry for 2 mins more until the chorizo is starting to crisp. Tip in the passata, beans, cabbage and sugar, season, then simmer for 5 mins.

  2. Add the fish to the pan, leaving the tops of the fillets peeking out of the sauce, then cover with a lid and leave to cook for 3-5 mins or until the flesh flakes easily. Delicious served with crusty bread.

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