Cod with Chorizo and White Beans

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: To serve:

1 handful chopped parsley (optional)

4 lemon wedges

1 handful chopped parsley (optional)

subheading: For the stew:

1 tbsp olive oil

150 g cooking chorizo, thinly sliced

1 red onion, thinly sliced

1 red pepper, sliced

250 g white cabbage, shredded

3 garlic cloves, finely chopped

1 tsp dried thyme

200 ml red wine

2 tbsp tomato purée

400 g can of white beans (preferably cannellini), drained and rinsed

4 cod loin steaks, skinned

1 pinch each of salt and black pepper

1 tbsp olive oil

Directions at lovefood.com

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