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.
The Society's Social Media & Community Manager
Recipe: Cod, Chorizo and Sherry Stew
|Red pepper, sliced
|1 large garlic clove, chopped
|One chorizo ring, diced
|One glass dry sherry
(150ml) – we used
cayetano del Pino Palo
|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.