This is a wonderful winter warmer packed with flavour from the chorizo and saffron infused tomato pasatta. Any firm fleshed white fish would be suitable so buy whatever is local and sustainable to you.
Ingredients 2 cod fillets (or other white fish)
1 large red onion, diced
2 cloves garlic, crushed
110g diced cooking chorizo
1 pinch of saffron
175ml white wine
2 tsp sugar
1/2 tsp smoked paprika
250ml good quality chicken stock
Juice of 2 lemons
1 can chickpeas
Flat leaf parsley
Salt & pepper
This recipe is made in one pot, so choose something large enough to hold the fish and one with a lid.
Fry the chorizo in a little olive oil for around 5 minutes and then remove with a slotted spoon so the flavoured oil is left in the pot.
Add in the onion and fry until it's starting to soften and then add in the garlic and paprika for another couple of minutes.
Add in the wine, stock, passata, saffron, cooked chorizo and sugar.
Next add the chickpeas and lemon juice and cook for around 4 to 5 minutes.
Place the cod fillets on top and place on the lid.
Simmer gently for 10 minutes, checking after 5 to spoon a little of the sauce over the fish.
I served this dish with wholegrain rice and quinoa to keep it healthy and a little parsley on top to garnish.