• 4servings
  • 15minutes
  • 304calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, D, P
MineralsCopper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp olive oil

  2. 1 onion , chopped

  3. small rosemary sprig, leaves finely chopped

  4. 25g chorizo or other spicy sausage, chopped

  5. 2 fat garlic cloves , crushed

  6. 700g/1lb

  7. 9oz bottle passata

  8. 410g can cannellini beans in water, drained

  9. 200g/7oz shredded green cabbage

  10. pinch sugar

  11. 4 skinless chunky fillets haddock or cod

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large frying pan, then soften the onion for 5 mins. Add the rosemary, chorizo and garlic, then fry for 2 mins more until the chorizo is starting to crisp. Tip in the passata, beans, cabbage and sugar, season, then simmer for 5 mins.

  2. Add the fish to the pan, leaving the tops of the fillets peeking out of the sauce, then cover with a lid and leave to cook for 3-5 mins or until the flesh flakes easily. Delicious served with crusty bread.

  3. Make it for lunch - Spicy tomato & sausage soup Soften the onions, rosemary, sausage and garlic as before, then tip in the passata, beans, cabbage, and sugar, along with 500ml vegetable or chicken stock. Simmer for a few mins until the cabbage is tender, then season and serve with grated Parmesan for sprinkling.


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