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- Herby Cod & Chorizo Stew
Recipes - Dinner
INGREDIENTS: (Serves 2)
- 2 Red Onions
- 2 Garlic Cloves
- 1tsp Dried Oregano
- 5g Parsley
- 100g Diced Chorizo
- 1 Red Pepper
- 2 x 110g Cod Fillets
- 300g Baby Potatoes
- 30g Tomato Paste
- 6g Vegetable Stock
- 10g Light Butter
- 1tsp Granulated Sweetener
MACROS:
- 450 Calories
- 41g Carbs
- 36g Protein
- 16g Fat
METHOD:
- Pre-heat the oven to 200'. Heat a large frying pan and spray with fry light, add the chorizo and cook for 3 mins until crispy. Remove the pan and set aside
- Peel & cut the onion into wedges, then seperate into petals. Cut the pepper into thin strips and the potatoes into small bite sized pieces. Finely chop the garlic
- Use the original pan and add the potatoes, onion and pepper. Cook for 3-4 mins until potatoes begin to brown and then add the garlic and cook for a further minute
- Dissolve the stock in 400ml boiled water and add the sweetener and tomato paste
- Add the stock to the pan, cover and cook for 12-15 mins
- While the potatoes are cooking, add the cod to a baking tray and top with a nob of butter and dried oregano, salt and pepper. Cook for 8-10 mins in the oven
- Finely chop the parsley and stir into the pan along with a nob of butter
- Dish up the stew and top with the cod, chorizo and parsley