Cod with chorizo & butter beans

What you need

• ·240g frozen cod loins
• ·50g cooking chorizo
• ·300g butter beans
• ·80g baby spinach
• ·10g garlic
• ·150g passata
• ·8g olive oil
• ·60g wholemeal bread

Method

1. 1Chorizo diced into a cold wide pan, heat up, fat rendered out, chorizo lifted out.
2. 2Garlic in that orange fat for thirty seconds, then passata and the drained beans. Ten minutes at a bare simmer.
3. 3Cod laid on top of the beans rather than in them, lid on, 8 minutes. It steams and stays in one piece.
4. 4Spinach pushed in around the fish for the last minute, chorizo scattered back over.
5. 5Bread to get the sauce.

Frozen cod loins work better than fresh here and cost half as much — they hold together because they were frozen at sea.

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