Easy to make - cod fillets with chickpeas, chorizo in a tomato sauce.
This is the sort of dish which is a great winter warmer. Although I have used cod here try any firm textured white fish as the powerful flavours really only need a good texture to shine. Coley Hake or saithe are all good and available just now. Any leftover sauce is great with baked potatoes!
Tblsp olive oil
2 red onions peeled and chopped
3 cloves garlic peeled and crushed
Tsp smoked paprika
200g chorizo cut in slices
2 x 400g tin chick peas
2 x 400g tin chopped tomatoes
Tsp tomato puree
4 fillets cod @ 180g each
Note - fresh rosemary or thyme are great in tomato sauces so if you have any available, add as you add the tomatoes.
Recipe by Christopher Trotter.
Food photography by Caroline Trotter