Chorizo and cod stew

Sweet and smoky chorizo delivers a mighty punch of flavour in this comforting dish, while the gentle addition of smoke adds an extra layer of flavour that only comes through charcoal barbecuing. Double up the sauce and freeze a batch for a quick and delicious dinner.

Ingredients

2 Cod fillets, skin on
2 shallots
1 garlic clove
300g chorizo
400g chopped tomatoes
200g black pudding
3 fresh basil leaves
1 bunch of flat leafed parsley
400g can butter beans
Olive oil
Lemon
Butter
Salt and pepper

Method

Set up your Kamado Joe for direct cooking at around 180C.

Gently soften garlic and shallots in a saucepan with a little olive oil and salt until they turn golden. Roughly chop the chorizo and add to the pan. Cook down until the chorizo is crumbly and soft.

Add basil and tomatoes and cook down until the mixture begins to thicken, then add the butter beans and black pudding then stir through, removing from the heat.

Place a large skillet on the heat and add a splash of olive oil. Once hot, add a large knob of butter. Season the cod well and cook skin side down. Close the lid of the Kamado Joe to allow the cod to roast and regularly baste the cod with the butter mix in the pan. Once cooked, squeeze lemon directly into the pan and on the cod.

Roughly chop the parsley and mix through the tomato chorizo sauce. Finish the dish by presenting the cod on top of the stew skin side facing up.

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