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Joe Wicks’ Chorizo, Cavolo Nero & COD
Ingredients
- 1/2 tablespoon coconut oil
- 40 g chorizo, roughly chopped
- 1/2 red onion, diced
- 100 gcp Cavolo Nero, stalks removed
- 1X 200 g skinless cod fillets, chopped into 3 cm chunks
- 5 cherry tomatoes, halved
- 1 tablespoon tomato purée
- 25 g cheddar
- 20 g pinenuts
- Handful of parsley, roughly chopped
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Directions
- Melt the coconut oil in a frying pan over a medium heat. Add the chorizo and onion and cook, staring occasionally, for two minutes. Add the Cavolo Nero and cook for 1 minute, or until just beginning to melt.
- Crank up the heat to maximum and add the cod and tomatoes. Stirfry for about three minutes, or until the fish is cooked through.
- Squeeze in the tomato purée and stir in. Poor in 50 mL of water and reduce the heat to a slow bubble.
- Scatter over the cheddar cheese and let it melt in the residual heat.
- Finish the dish with the pinenuts and a generous sprinkling of parsley.
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