Cod and chorizo go together perfectly in this fishy casserole recipe that will fast become your new family favourite.
Relatively simple to make, this dish serves four, so can be a big family meal or boxed up and frozen for future freezer meals.
Spicy chorizo beautifully compliments the tender cod, while chickpeas create the perfect base for this tomato filled sauce.
You’ll need to fry up some of the ingredients, including the onions and chorizo, first, but other than that there’s not too much prep and the whole is placed in the oven and left to cook away for 15 minutes until the fish is cooked through, so it’s a relatively quick week night meal option to whack in the oven when you’re in a hurry.
HOW TO MAKE COD, CHORIZO AND CHICKPEA CASSEROLE
Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. In a large sauté pan or roasting tin, fry the onions in the olive oil until soft and tender. Add the garlic and chorizo slices and fry for 2 to 3 minutes. Don’t over-fry the chorizo, as it can become tough. Now add the tomatoes and chickpeas. Stir together well. If it has become a little dry, just add a splash of cold water.
Place in an ovenproof dish and sit the cod fillets on top. Bake in the oven for 10 to 15 minutes or until the fish is cooked through.
- 4 small onions, chopped
- 1tbsp olive oil 2 garlic cloves, crushed
- 100g (4oz) spicy chorizo, sliced (uncooked if possible)
- 2 x 400g tins whole plum tomatoes
- 2 x 400g tins chickpeas, drained and rinsed
- 4 cod fillets, around 150g (5oz) each
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