Fish & Seafood Meat & Game

Cod with Chorizo and Cannellini Beans

Tender cod fillets poached in a smoky chorizo and tomato stew with creamy cannellini beans. A simple one-pan Spanish-inspired dish ready in 30 minutes.

5 (3 reviews)
By Ricky Robinson Updated September 2, 2025

This dish brings together two ingredients that work surprisingly well: flaky white cod and spicy chorizo. The chorizo does most of the flavour work, releasing its paprika-rich oils into the pan to create a base that's both smoky and warming. Once you add the tomatoes and beans, everything starts to come together into something that feels more like a stew than a simple fish dish.

The cod gently poaches in the chorizo-infused juices, staying tender whilst picking up all the surrounding flavours.

The cooking method is simple. You're building flavours in layers, starting with the onion, then adding the chorizo to get those oils flowing, followed by tomatoes and beans for substance. The cod goes in at the end, where it gently poaches in all those lovely juices rather than being fried or grilled separately. This means the fish stays tender and picks up all the surrounding flavours.

Cod with Chorizo and Cannellini Beans recipe image
Cod with Chorizo and Cannellini Beans

Cannellini beans might seem like an odd addition, but they make this dish much more filling and add a creamy texture that works well with the firmer fish. The olives and lemon juice at the end brighten everything up and cut through the richness of the chorizo.

The whole thing cooks in one pan, which means less washing up and more time to enjoy your dinner. You can have this on the table in about half an hour, and it's the sort of meal that works just as well for a midweek dinner as it does when you have friends round. Serve it with whatever you have to hand. Couscous soaks up the juices nicely, but a chunk of good bread or some buttery new potatoes work just as well. The important thing is having something to mop up those chorizo-infused tomatoes, because that's where all the flavour lives.

Cod with Chorizo and Cannellini Beans

Cannellini beans Chorizo Cod
Total Time 30 min
Servings 4 servings
Calories 380 cal
Protein 38g

Ingredients

Equipment Needed

  • Large Pan
  • Lid

Instructions

  1. 1
    Heat the olive oil in a large pan over medium heat. Add the diced onion and cook for 5-8 minutes until lightly golden.
  2. 2
    Stir in the chorizo and oregano, and cook for another 5 minutes until the chorizo releases its oils and becomes slightly crispy.
  3. 3
    Pour in the chopped tomatoes and drained cannellini beans. Half-fill the empty tomato can with water and add to the pan. Bring to a gentle simmer.
  4. 4
    Nestle the cod fillets into the mixture, cover with a lid and cook gently for 8-10 minutes until the fish flakes easily when tested with a fork.
  5. 5
    Stir in the halved olives and lemon juice. Season with salt and pepper to taste. Sprinkle with fresh chopped parsley and serve immediately with couscous, crusty bread, or new potatoes.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the hob to avoid overcooking the fish.

Serving Suggestions

Serve with couscous, crusty bread, or buttery new potatoes to soak up the delicious chorizo-infused tomato sauce.

Cod with Chorizo and Cannellini Beans

Rate & Review

5 • 3 reviews

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