Description
A bold and comforting one pan dish featuring tender cod fillets simmered in a smoky tomato sauce with sliced chorizo, creamy white beans, and sweet bell peppers. Rustic, hearty, and packed with Mediterranean inspired flavor.
Ingredients
Units
Scale
- 4 cod fillets, about 6 ounces each
- 8 ounces chorizo sausage, sliced
- 2 cans white beans, 15 ounces each, drained and rinsed
- 2 red bell peppers, sliced
- 1 large yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 can chopped tomatoes, 14 ounces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add sliced chorizo and cook until lightly browned and fragrant. Remove and set aside.
- In the same skillet add sliced onion and red bell peppers. Cook until softened, about 5 to 7 minutes.
- Stir in minced garlic and smoked paprika. Cook for 1 minute until fragrant.
- Add chopped tomatoes and drained white beans. Stir well and season with salt and black pepper.
- Simmer the sauce for 10 minutes until slightly thickened.
- Return the chorizo to the skillet and stir to combine.
- Nestle the cod fillets into the sauce. Cover and cook for 8 to 10 minutes, or until the cod flakes easily with a fork.
- Sprinkle with chopped fresh parsley before serving.
- Serve hot with crusty bread or rice.
Notes
- Do not overcook the cod to keep it tender and moist.
- Simmer the sauce uncovered for a thicker consistency.
- Choose mild or spicy chorizo depending on your heat preference.
- The sauce can be made ahead and refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 fillet with beans and sauce
- Calories: 480
- Sugar: 6g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 85mg