CHORIZO, CAVOLO NERO AND COD

Name: CHORIZO, CAVOLO NERO AND COD
Cook time: 15 min
Total time: 15 min
Cuisine: European, Italian, Mediterranean, Spanish
Ingredients: 1/2 tbsp coconut oil; 40g chorizo, roughly chopped to icm pieces; 1/2 red onion, diced; 100g cavolo nero, stalks removed; 1 x 200g skinless cod fillet, chopped into 3cm chunks; 5 cherry tomatoes, halved; 1 tbsp tomato puree; 25g cheddar; handful of parsley, roughly chopped; 20g pine nuts

5 steps

Cook:15min

Sorry, but I can't get enough of chorizo - it makes everything taste so good! Is there anything it doesn't go well with? Cavolo nero is the new kale on the block and is jam-packed with healthy vitamins and minerals.

Updated at: Thu, 17 Aug 2023 03:11:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories645.4 kcal (32%)

Total Fat40.7 g (58%)

Carbs15.7 g (6%)

Sugars5.8 g (6%)

Protein52.4 g (105%)

Sodium702.6 mg (35%)

Fiber7.2 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

½ Tbspcoconut oil

40gchorizo

roughly chopped to icm pieces

0.5red onion

diced

100gcavolo nero

stalks removed

1 x 200gskinless cod fillet

chopped into 3cm chunks

5cherry tomatoes

halved

1 Tbsptomato puree

25gcheddar

parsley

roughly chopped

20gpine nuts

Instructions

Step 1

Melt the coconut oil in a frying pan over a medium heat. Add the chorizo and onion and cook, stirring occasionally, for 2 minutes. Add the cavolo nero and cook for 1 minute, or until just beginning to wilt.

Step 2

Crank up the heat to maximum and add the cod and tomatoes. Stir-fry for about 3 minutes, or until the fish is cooked through - you can check this by cutting into one of the thickest pieces to make sure it has turned from raw, pale flesh to cooked bright white.

Step 3

Squeeze in the tomato puree and stir in. Pour in 50ml of water and reduce the heat to a slow bubble.

Step 4

Scatter over the cheddar cheese and let it melt in the residual heat.

Step 5

Finish the dish with the pine nuts and a generous sprinkling of chopped parsley.