a dish that brings together the delicate flakiness of fish, the smoky richness of Spanish chorizo, and the creamy earthiness of butter beans. It’s got a Mediterranean soul with a hint of rustic tapas bar flair. Let’s break this down into a fully detailed recipe with all the bells, whistles, and practical chef’s notes so you can absolutely nail it at home.
Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
For the Cod
4cod fillets (5–6 oz each) – Skinless, boneless; fresh or properly thawed frozen cod
Salt and pepper, to taste
1tbspolive oil
1tbspunsalted butter
For the Chorizo & Bean Base
4ozSpanish chorizo
1small yellow onion, finely chopped
2clovesgarlic, minced
1 ½cupscooked butter beans
½cupcherry tomatoes, halved
¼cupdry white wine (optional but recommended)
¼cuplow-sodium chicken or vegetable broth
1tspsmoked paprika
1tbspolive oil
Salt & black pepper, to taste
Fresh parsley or thyme, for garnish
Prep Work
1
Fish Prep: Pat cod dry with paper towels. Season both sides with salt and pepper. Set aside.
Chop ingredients: Dice chorizo and onion, halve cherry tomatoes, mince garlic.
Open and drain beans: Rinse well if canned.
Heat the oven (if your pan isn’t oven-safe or if you'd like to finish the fish there): Preheat to 375°F (190°C).
Sear the Cod Fillets
2
In a large nonstick or stainless steel pan, heat 1 tbsp olive oil over medium-high heat until shimmering.
Gently place cod fillets in the pan, presentation side down (the smooth side).
Do not move them for 3–4 minutes — let the crust form.
Flip carefully using a fish spatula. Cook for another 2–3 minutes, until opaque around the edges and almost cooked through.
Optional: Add 1 tbsp butter and baste briefly for flavor.
Remove cod from pan and set aside, loosely tented with foil. (You’ll finish cooking it in the sauce later.)
Cook the Chorizo
3
In the same pan (don’t clean it), reduce heat to medium.
Add 1 tbsp olive oil and toss in the diced chorizo.
Cook for 3–4 minutes, stirring occasionally, until chorizo renders its fat and crisps up.
Add chopped onion and sauté for 2–3 minutes, until translucent and coated in chorizo oil.
Stir in the minced garlic and smoked paprika, cooking for 30 seconds, just until fragrant.
Deglaze and Simmer
4
Deglaze the pan with ¼ cup dry white wine. Scrape up any brown bits from the bottom — that’s gold!
Once wine has reduced by half (about 2 minutes), add:
Butter beans
Cherry tomatoes
½ cup broth
Simmer for 5–7 minutes, letting the tomatoes soften and beans warm through. The mixture should be brothy but thickened slightly.
Return Cod to the Pan
5
Gently nestle the cod fillets into the bean-chorizo mixture.
Spoon some broth over the tops.
Simmer over low heat, covered loosely, for 2–4 minutes, or until the fish is just cooked through and flakes easily with a fork.
Garnish & Serve
6
Taste the sauce and adjust salt & pepper as needed.
Sprinkle with fresh parsley or thyme leaves for brightness.
Serve in shallow bowls with a generous scoop of beans and broth, topped with cod and extra chorizo bits.
Chef’s Notes & Tips
7
Fish substitution? Try haddock, halibut, or even monkfish — any firm, white fish will work.
Spice level: Spanish chorizo is typically smoky, not spicy. For heat, add a pinch of chili flakes with the garlic.
No wine? Use a splash of sherry vinegar or lemon juice to balance acidity.
Make it one-pan oven-finish: After returning the cod to the pan, place the whole skillet in a 375°F (190°C) oven for 5–6 minutes to finish cooking evenly.
Ingredients
For the Cod
4cod fillets (5–6 oz each) – Skinless, boneless; fresh or properly thawed frozen cod
Salt and pepper, to taste
1tbspolive oil
1tbspunsalted butter
For the Chorizo & Bean Base
4ozSpanish chorizo
1small yellow onion, finely chopped
2clovesgarlic, minced
1 ½cupscooked butter beans
½cupcherry tomatoes, halved
¼cupdry white wine (optional but recommended)
¼cuplow-sodium chicken or vegetable broth
1tspsmoked paprika
1tbspolive oil
Salt & black pepper, to taste
Fresh parsley or thyme, for garnish
Directions
Prep Work
1
Fish Prep: Pat cod dry with paper towels. Season both sides with salt and pepper. Set aside.
Chop ingredients: Dice chorizo and onion, halve cherry tomatoes, mince garlic.
Open and drain beans: Rinse well if canned.
Heat the oven (if your pan isn’t oven-safe or if you'd like to finish the fish there): Preheat to 375°F (190°C).
Sear the Cod Fillets
2
In a large nonstick or stainless steel pan, heat 1 tbsp olive oil over medium-high heat until shimmering.
Gently place cod fillets in the pan, presentation side down (the smooth side).
Do not move them for 3–4 minutes — let the crust form.
Flip carefully using a fish spatula. Cook for another 2–3 minutes, until opaque around the edges and almost cooked through.
Optional: Add 1 tbsp butter and baste briefly for flavor.
Remove cod from pan and set aside, loosely tented with foil. (You’ll finish cooking it in the sauce later.)
Cook the Chorizo
3
In the same pan (don’t clean it), reduce heat to medium.
Add 1 tbsp olive oil and toss in the diced chorizo.
Cook for 3–4 minutes, stirring occasionally, until chorizo renders its fat and crisps up.
Add chopped onion and sauté for 2–3 minutes, until translucent and coated in chorizo oil.
Stir in the minced garlic and smoked paprika, cooking for 30 seconds, just until fragrant.
Deglaze and Simmer
4
Deglaze the pan with ¼ cup dry white wine. Scrape up any brown bits from the bottom — that’s gold!
Once wine has reduced by half (about 2 minutes), add:
Butter beans
Cherry tomatoes
½ cup broth
Simmer for 5–7 minutes, letting the tomatoes soften and beans warm through. The mixture should be brothy but thickened slightly.
Return Cod to the Pan
5
Gently nestle the cod fillets into the bean-chorizo mixture.
Spoon some broth over the tops.
Simmer over low heat, covered loosely, for 2–4 minutes, or until the fish is just cooked through and flakes easily with a fork.
Garnish & Serve
6
Taste the sauce and adjust salt & pepper as needed.
Sprinkle with fresh parsley or thyme leaves for brightness.
Serve in shallow bowls with a generous scoop of beans and broth, topped with cod and extra chorizo bits.
Chef’s Notes & Tips
7
Fish substitution? Try haddock, halibut, or even monkfish — any firm, white fish will work.
Spice level: Spanish chorizo is typically smoky, not spicy. For heat, add a pinch of chili flakes with the garlic.
No wine? Use a splash of sherry vinegar or lemon juice to balance acidity.
Make it one-pan oven-finish: After returning the cod to the pan, place the whole skillet in a 375°F (190°C) oven for 5–6 minutes to finish cooking evenly.
