Preheat the oven to 180'C.
Peel and dice the shallot and garlic.
Cut the pepper into lengthwise quarters, deseed and dice into 2 cm dice.
Pick the leaves from the parsley and finely chop. Cut the tomatoes into quarters. Peel the chorizo and cut into 5 millimeter cubes. Open, wash and drain the butter beans.
Heat a large frying pan on a medium heat, add a splash of olive oil. Season the fish on both sides and add to the pan skin side down, cook for 2 minutes or until golden, turn over and cook in the oven for a further 4 minutes. Remove from the oven and allow to rest while finishing the stew.
Heat a saucepan on a medium to low heat and add a splash of olive oil. Cook the shallots, peppers and chorizo for 5 minutes and add the garlic, tomatoes. Deglaze the pan with the white wine and reduce by half. Add the beans, bring up to the boil and warm the beans through. Check the seasoning and finish with chopped parsley.
Serve in a large bowl with the fish on top.
«To vary this dish try adding chilli to the stew. You could also use a different fish such as red mullet. »
Quick to assemble and a real crowd pleaser! In this class, we will show you that cooking fish can be really simple with a couple of easy steps to follow. With this classic Spanish combination, the flavour of the cod will really sing and have you coming back to this reci...