This recipe is in keeping with the Spanish and Portuguese tradition of combining white fish with aromatic sausages. A very small amount of sausages gives the dish a rich smoky flavor. Try it with steamed green peas and roasted spiced potatoes.
Cooking time: 40 minutes
Servings: 4
Ingredients:
- 1 teaspoon extra virgin olive oil
- 1 onion, finely chopped
- 60 gr. Spanish Choriza (see “tips”) or Turkish kupat, cut into cubes
- 1 teaspoon thyme, chopped
- 300 gr. plum tomatoes, cut them in half
- 1/2 cup dry white wine
- 400 gr. large white beans
- 1 / 2 teaspoon salt
- 600 gr. cod, cut into 4 pieces
- Freshly ground pepper to taste
Preparation:
1. Preheat oven to 425 degrees. Grease a baking dish with oil or sprinkle with a special cooking spray.
2. Heat oil in a medium skillet over high heat. Add the onion, chopped sausages (or kupat) and thyme and cook, stirring occasionally, until you feel a strong aroma, about 1 minute. Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are soft and the wine has evaporated, 2-4 minutes. Add beans and 1/4 teaspoon salt. Remove the pan from the stove and set aside.
3. Sprinkle the remaining salt and pepper on the cod and place it on a pre-prepared baking dish. Then place the tomato mixture on top of the fish. Pour the remaining wine into a serving dish and cover with foil.
Bake until fish is cooked through, 15-20 minutes. Serve the fish with the sauce on top.
Tips and Notes:
For the recipe we use Spanish pork Chorizo sausages with chili and paprika. You can find them in any good supermarket.
Nutritional value:
Per serving: 293 calories 8 gr. fat; 66 mg cholesterol; 18 gr. carbohydrates; 0 gr. Sahara; 30 gr. squirrel; 6 gr. fiber; 567 mg sodium; 511 mg potassium.
Folic acid and Vitamin C (20% DV), Vitamin A (15% DV).