Lindeman’s #CaptureTheSunshine recipe competition

cod small

I love a great fish recipe and if you throw in some chorizo I’m all over it. When I  saw that Lindeman’s was running a recipe competition I thought that this would be a great one to enter.

  • 1 tbsp olive oil
  • 120g sliced cooking chorizo
  • 1 large onion diced
  • 1 tsp hot smoked paprika
  • A pinch of chilli flakes
  • 75ml white wine (Bin 45 Cabernet Sauvignon Blanc)
  • 400g tin of chopped tomatoes
  • 200g tinned chickpeas (drained and rinsed)
  • 450g skinless cod (or hake) fillet
  • A handful of fresh baby spinach
  1. Heat the olive oil in a frying pan, add the chorizo and fry until just starting to crisp. Remove with a slotted spoon to a bowl and set aside.
  2. Finely the onion then, in the same pan, soften it for 8 minutes over a low heat. Stir through the paprika and the chilli flakes and cook for 2 minutes more. Add the white wine, chopped tomatoes, and chickpeas. Season well, mix and bring to a simmer.
  3. Add the cod fillet (cut into large chunks) and add to the pan along with the crisp chorizo. Bubble gently for 5 minutes or until the cod is just cooked through. Taste and adjust the seasoning, if need be. Sprinkle over a handful of baby spinach and serve with creamy mash or garlic bread.