SIMPLE SUPPERS
Sep 01, 2021
1 minute
RECIPES BY BETTY BEARD
PHOTOGRAPHY AND STYLING BY NICO GHIRLANDO
Cod, chorizo and butterbean stew
SERVES 4
• 3 red peppers, sliced into 1cm strips• 200g cherry tomatoes• 100g chorizo, roughly chopped• 2 tbsp olive oil• 1• 2 tsp dried dill• 1 tsp smoked paprika• 1 lemon, zest and juice• 2 x 400g tins chopped tomatoes 100ml vegetable stock• 4 x skinless cod fillets (approx. 500g in total) • Small handful of fresh parsley, roughly chopped • Drizzle of tahini • Sea salt and black pepper
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