Cod with Red Pepper-Chorizo Ragout

Cod with Red Pepper-Chorizo Ragout
Photo by Annabelle Breakey


  • 1 can (15 oz.) white beans, such as cannellini or navy, drained and rinsed
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter
  • 1 ½ pounds cod fillet, cut into 4 even pieces (each about 1 in. thick; see Notes)
  • ½ cup dry white wine
  • 2 large red peppers, cut into 1/8-in.-thick strips
  • 1 tablespoon olive oil
  • + 5 more ingredients
    • ½ pound fresh Mexican chorizo (about 1 link), casing removed (see Notes)
    • 6 cloves garlic, thinly sliced
    • ½ cup flour
    • ½ cup chopped flat-leaf parsley
    • ½ teaspoon freshly ground black pepper

1. Heat oil in a large frying pan over medium-high heat. Add chorizo and cook 2 minutes, stirring occasionally. Add peppers and garlic and cook until peppers are soft, about 5 minutes. Pour in wine, reduce heat to medium, and, using a wooden spoon, scrape any browned bits from bottom of pan. 2. S...

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