Ingredients:
Cod fillets – 4
½ cup of chorizo
1 green bell pepper
1 large tomato
1 can of broad beans or borlotti
1 medium onion
2 garlic cloves crushed
½ lemon
1 small fresh red chilli
2 pinches of paprika
1 bunch of fresh mint
2 tbsp. of olive oil
1 cup of white wine
Salt and Pepper to taste
Preparation:
Cut green bell pepper, chilli and onion into small cubes and place it in a deep cooking pan. Add olive oil and a few spoons of wine. Cook for 7 minutes on medium heat. Cut chorizo and add it to vegies. Close a pan with a lead and let it cook for another 10 minutes. Cut tomato, mint and place it in a pan as well, add a can of beans (drained from water), paprika, garlic and the rest of the wine. Stir well. Close with a lead and let it cook on low heat for another 10 minutes. In a separate non-stick frying pan add olive oil. Season cod fillets with salt, pepper, paprika and cook them until the skin is crisp for approximately 3 minutes on each side. Take fillets out and place them into the bean stew and close the lead. Let the cod cook for another 5 minutes. When ready to serve, place beans on a plate first and put cod on top.