Ad

Nutrition: per serving

  • kcal304
  • fat6g
  • saturates1g
  • carbs27g
  • sugars11g
  • fibre6g
  • protein36g
  • salt1.23g
    low
Ad

Method

  • step 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.

  • step 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, October 2008

Ad

Comments, questions and tips (65)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.1 out of 5.79 ratings

Biddlybong

Delish with extra chorizo, smoked paprika, chilli flakes, tinned tomatoes and butter beans. Fried the fish separately and greens on the side with some potato wedges.

joec2008

The combination of spice and flaky white fish compliment each other superbly thank you so much!!!! my 9 kids loved it so much and they are already asking for more and they never ask for seconds!!!!!!!!!!!!!!!!!!!! #happyfamily #eathealthy #fisharefriends #myamazingkids

kelly.tite

su

kaza65

question

Is there really 0g of fibre in this dish?

joec2008

yes its unbelievable !!!!!!!!

MaxWalter

Very nice and simple. Left out the cabbage as didn’t have it or a good substitute. Stirred in some smoked paprika at the end which worked really well. Def make this again.

jdjmax

Ok, but lacked flavour. Next time would spice it up a bit,

Ad
Ad
Ad