Cod and Chorizo Pot with Cherry Tomatoes and Peppers

Ingredients

• 600 g cod fillets
• 150 g chorizo, diced
• 300 g cherry tomatoes
• 200 g roasted red peppers from a jar, sliced
• 1 onion, sliced
• 3 clove garlic cloves
• 150 ml dry white wine
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 15 g fresh flat-leaf parsley

Method

1. 1

   Heat oil in a wide shallow casserole. Fry the chorizo for 3 minutes until it releases its fat, then add the onion and cook for 4 minutes.

2. 2

   Add the garlic and paprika and stir for 1 minute, then add the wine and let it bubble for 2 minutes.

3. 3

   Add the cherry tomatoes and roasted peppers, stir and simmer for 10 minutes until the tomatoes begin to burst.

4. 4

   Season the cod and nestle it into the sauce. Cover and cook for 8–10 minutes until the fish is just cooked through.

5. 5

   Scatter with parsley and serve with crusty bread or boiled new potatoes.