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Roasted cod, arrocina beans, chorizo and Padrón peppers

Made at Scott's | Serves 4

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The peppers and chorizo complement the cod wonderfully, adding just the right amount of spice and smokiness to our take on this Northern Spanish dish. A perennial favourite at Scott’s, this has become one of our signature dishes.

4 x 180g cod fillets

80g chorizo, diced

50g Padrón peppers

100g arrocina beans (white haricot beans), soaked overnight (NB if you prefer to use a fresh beans eg borlotti, coco and broad beans, they work well too)

½ small bunch parsley, chopped

2 shallots, diced

1 clove of garlic, crushed

20g unsalted butter

Half a lemon

1 medium sized mild red chilli, finely chopped

500ml chicken stock (a good quality stock cube will do)

25ml white wine

25ml extra virgin olive oil

Salt & freshly ground black pepper

Heat some olive oil in a pan and add the shallots and chilli and cook, being careful not to burn the mixture. Drain the arrocina beans and add to the pan and sweat down for 5 minutes. Season with salt and pepper. Add the white wine and reduce by half, then add the chicken stock and cook slowly for 45 minutes or until the beans are cooked. (You may need to add extra chicken stock.) Leave and keep in a warm place.

Heat a non stick frying pan and add olive oil. Season the cod with salt and pepper and place skin side down in the pan. Cook until the skin is nice and crispy for approximately 5 minutes; turn over and cook for another 3 minutes. NB If the cod fillets are thin, reduce the cooking time. When you’ve just turned the cod over, heat another non stick frying pan with olive oil until smoking. Add the Padrón peppers and cook until they start to wilt. Then, add the chorizo with the chopped parsley, butter, garlic and a couple of squeezes of lemon juice and cook for a further minute.

When ready to serve, spoon the cooked beans onto the middle of each warm plate. Sit the cod on top of the beans and pour over the Padrón peppers and chorizo.

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