You could even use chorizo to spice up this fish stew


  • 200 g beans of your choice, soak overnight in water (you can also use tinned)
  • 1 l chicken stock
  • 1 carrot
  • a few sprigs thyme (dried will also do)
  • 1 bulb garlic
  • 1 onion
  • knob of butter
  • chopped parsley
  • 1 whole sausage (about 200g)
  • 200 g cod
  • 25 g butter
  • 0.5 lemon juice


  • Soak the dried beans overnight, butter beans would be great in this recipe but any beans will do.
  • Drain the beans and cover with the chicken stock. Add the carrot, onion, garlic and thyme and cook slowly at a low heat for about and hour and a half.
  • After about 40 minutes add in the sausage whole for more flavour.
  • Seal off the cod and baste with 25g of butter. Cook it for 5 minutes until cooked and deglaze the pan with lemon juice. You can also add this to the pot.
  • Add it to the stew at the end and finish with a knob of butter, some chopped parsley and salt and pepper.