for the beans :
1 tbsp olive oil
2 shallots, diced
1 medium mild red chilli, diced
2 tbsp white wine
130g dried haricot beans, soaked overnight
750ml chicken stock
for a quick option :
replace the dried haricot beans for 2x 400g tins of cannellini beans and add them in place of the haricot. Cook them in the shallot mixture until heated through - no longer than 15-20 minutes or they will break up.
for the cod, chorizo & peppers :
2 tbsp olive oil
salt & pepper
4x 180g thick cod fillets
24 padrón peppers
100g chorizo sausage, diced
small bunch parsley, chopped
20g unsalted butter
1 clove garlic, crushed
Start with the beans. Heat the olive oil in a pan.
Put in the shallots and chilli and cook until the shallots are soft. Around 2-3 minutes - be a little bit careful with the chilli quantity here as the final bean mixture can be a little spicy.
Drain the haricot beans, add them to the pan and cook for a further 5 minutes. Pour in the white wine, reduce by half and then add the chicken stock. Simmer slowly for 45 minutes or until the beans are cooked - you may need to add a little extra chicken stock. Taste for seasoning.
Take off the heat and keep warm.
Meanwhile, heat a non stick frying pan. Season the cod with salt and pepper and rub them with a little olive oil. Place them skin side down in the pan. Cook until the skin is nice and crispy - approximately 5 minutes and then turn them over and cook for a further 3 minutes. When cooked, let the fillets rest in the pan off the heat.
While the fish is cooking. heat another non stick frying pan with olive oil until smoking. Add the Padrón peppers and cook until they start to blister. Then add the diced chorizo along with the chopped parsley, butter, garlic and juice from half the lemon. Cook for a further minute.
When ready to serve, divide the beans onto the middle of four warmed dinner plates.
Place the cod on top and spoon over the Padrón peppers and chorizo mixture.
Squeeze a little more lemon juice over each fillet and serve.