Cod and tomato stew
Try our soft flaky cod cooked in a juicy, smoky chorizo and tomato sauce with olives. Serve with bulgar wheat for a midweek meal for two
- Serves: 2 persons
- 100g bulgar wheat
- 2tbsp olive oil
- 100g chorizo, chopped
- 2cloves garlic, sliced
- 400g tin chopped tomatoes
- 2thick fillets skinless cod loin
- 10pitted black olives
- a handful of chopped flat-leaf parsley
Step 1Put the bulgar wheat in a bowl, pour over enough just-boiled water to cover, then season and put a plate on top. Leave to swell up while you make the sauce.
Step 2Heat the olive oil in a large, lidded frying pan and cook the chorizo until it releases oil. Add the garlic and cook for 3 minutes then tip in the tomatoes, season and simmer for 10 minutes or until thickened. Nestle in the cod fillets and olives. Season the top of the cod and drizzle with a little more oil. Put on a lid and cook for 10 minutes or until the fish is cooked. Drain the bulgar wheat really well, stir through 1/2 the parsley and season. Spoon into bowls then top with the cod, sauce and another sprinkling of parsley.