A quick fish dinner like this that is full of texture and flavour is a great one to rustle up midweek as it only takes half an hour. Grab the ingredients and get cooking, to feed your family with this tasty cod, chorizo, and bean stew.
Onions are a staple in so many meals, and this recipe is no different. You’ll only need one large onion, finely chopped, but it’s great to have a harvest of onions at your fingertips for many recipes.
Onions are usually grown from small, immature bulbs known as sets, and can be planted from March to April.
Prepare the ground by working the soil and use a rake to smooth it out. Then, gently push the set into the soil so just the tip is showing and firm the soil in around them. Water the onions in dry conditions and feed occasionally with a general-purpose fertiliser. Mulching can help to conserve moisture if your soil is dry.
Onions should be ready for harvesting from August to September. You can tell because the foliage will turn yellow and flop over when the onion is mature. Once this happens, leave the bulbs for two weeks. Then, on a dry day lift them with a fork.
This Spanish style meal is sure to be a hit at the dinner table. It doesn’t take long to make, but if you want to prepare it in advance for ease, make the sauce and leave it to cool then mix in the uncooked cod and freeze. Then defrost when you’re ready to eat this tasty meal.
If you want some added spice, mix in some chilli for a bit of a kick.
The flavours that this cod, chorizo, and bean stew have to offer are delicious. There’s plenty of texture and taste and can be spiced up if you want something a little hotter. In just over half an hour, you can have a tasty fish dinner.