Not only am I a self-confessed sherry fanatic, I'm also a lover of those throw-it-all-in store cupboard dinners that turn into a household favourite, and these two things combined perfectly in this comforting, flavour-packed stew recipe. This super-quick dish is delightfully flexible – you can substitute the butter beans for any beans, use whichever colour onion you have handy, and the cod can be any white fish, really – but the chorizo and sherry are essential. Full of Spanish charm, these two simple ingredients are what take this from mediocre to magnificent – and it's even tastier if served with a glass of sherry on the side. The Cayetano del Pino Palo Cortado Solera is ideal.
- Olive oil
- Onion, chopped
- Red pepper, slice
- 1 large garlic clove, chopped
- One chorizo ring, diced
- One glass dry sherry (150ml) – we used cayetano del Pino Palo cortado Solera
- 1 tsp smoked paprika
- 1 tin butter beans
- 4 cod fillets
- 1 tin chopped tomatoes (400g) (plus a handful or two of cherry tomatoes, if you have them handy)
- Healthy handful parsley, chopped
- Crusty bread, to serve
Heat a little oil in a large pan, add the onion and fry gently for a couple of minutes, until starting to soften. Tip in the peppers and, after another couple of minutes, add the garlic and chorizo.
Fry for two or three minutes more, letting the chorizo oils coat the rest of the contents of the pan, then add the paprika and stir it through.
Pour in the sherry and let it all bubble for a minute, then tip in the tomatoes and butter beans. let them warm through and the mixture come to a gentle simmer, then nestle the cod fillets into the pan. Season well.
Cook the cod for five to seven minutes (until cooked through but still soft and flaky) then take off the heat and sprinkle over the parsley. Serve with crusty bread and a glass of the sherry.