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.
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).
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.)
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 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.
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.
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.
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.
4 servings