Whilst I’m not the biggest fan of super spicy food, I love chilli the dish – chilli con carne, vegetable chilli, every variation you can think of. I even make one with chocolate. So why not fish chilli? We eat fish every Friday, and whilst the more delicate fish dishes can be nice, I thought I’d try something with a bit more body. It’s winter. Why not some fishy comfort food? Cod and chorizo are perfect partners in this. The chorizo melts into the sauce adding a lovely smoky flavour, and the cod loin is meaty enough to stand up to a full bodied sauce.
The pinto beans add a nice bit of body and are reminiscent of the kidney beans in chilli con carne – pity my 3 year old doesn’t always eat them, sigh… I make this mild to satisfy the whole family but feel free to turn it up a notch.
Fish Chilli Recipe Tips
I’m sure you could use other fish to make this fish chilli, but it would need to be something fairly chunky (haddock flakes too small, for example), that still poaches quickly. Equally, you could vary the beans and veg, but mushrooms are so quick and easy to prepare. I’ve called this a 30 minute meal but I bet you could do it in 20 if you tried it’s that fast.
Pre-prepared chorizo helps there… The first time I made this meal I used a chorizo sausage but it takes so long to skin and chop that I opted for a box of diced chorizo this time. Any shredded, diced or minced chorizo would do.
I left the sauce un- thickened this time to allow all the yummy cod and chorizo juices to soak into the rice. If you want to eat this fish chilli in a tortilla or just don’t want as much sauce mix 1 tbsp cornflour/cornstarch to a paste. Bring the pan to a rapid boil at the end then stir in the paste.
This hearty, warming fish dish is perfect for busy weeknights and cosy suppers.
- 300 g mushrooms 10.5 oz
- 130 g diced chorizo 4.5oz
- 2 cans chopped tomatoes approx 14oz each
- 1 can pinto beans approx 13 oz
- 1 tbsp garlic granules
- 2 pinches ground cayenne pepper
- 370 g cod loin 13oz
- 1 tbsp cornstarch/cornflour (optional)
Wash and slice the mushrooms. Place them in a frying pan/skillet with the ready prepared chorizo.
Switch the pan on and dry-fry, stirring pretty much constantly, until the juices are beginning to release from both (around 5 minutes).
Add the tinned tomatoes. Drain and add the pinto beans. Stirr in the garlic and cayenne pepper.
Lay the cod loin on top and spoon the sauce over. Bring up to a simmer.
After the fish has been in the pan for around 10 minutes test it - it should be cooked, flaking easily. Flake it and stir in.
If a thicker sauce is desired mix the cornflour/starch into a paste with a little water. Bring the pan up to a rapid boil. Pour the paste in, stirring constantly.