Recipe – Cod with Chorizo and butter beans

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Cod Loin with Chorizo and Butter Beans

This is a simple, yet very tasty recipe created by Chef Nick Harman to utilise ingredients found in our shop.

Ingredients (per person):

200g Fresh Cod Loin

1 Spanish cooking chorizo

100g Butter Beans

Half washed and chopped leek

Good pinch of smoked paprika

1 Tablespoon sun-blushed tomatoes

20g Parmesan and black truffle butter

1 Banana shallot

Teaspoon extra virgin olive oil

Sea salt and course black pepper

Method:

Preheat oven to 200oc gas mark 6.

Gently rub cod with olive oil and season to personal preference. Place on preheated baking tray in the oven for 10-12 minutes, depending on thickness of cod.

While the cod is baking, cut the chorizo in to pieces a little thicker than a pound coin and pan fry on a medium heat for a couple of minutes until oils start to release then add the roughly chopped shallot, leek and smoked paprika. Once softened; after a few minutes, add to the pan, the butter beans (with a little of the liquid) and the sun-blessed tomatoes until warmed through. By this time the cod should be cooked, remove from the oven and place on a warm plate. Stir the parmesan and truffle butter through the beans and chorizo, again seasoning too taste then serve with the cod.