Fish Baked in a Parcel With Chorizo, Peppers, and Haricot Beans in White Wine

Updated on October 30, 2017
Glenis Rix profile image

Glenis has been chief cook and bottlewasher in her home for over forty years. Nowadays she prefers to cook food which is quick and healthy


About Haricot Beans

Haricot beans are widely used in French, Spanish, Italian and Portuguese recipes. They are high in fibre, protein and unrefined carbohydrates but bland unless cooked with other ingredients to add flavour. The beans are available dried or canned. In this recipe, canned haricot beans are cooked with chilli, green peppers, white wine and fish stock.

A Note on Quantities for this Recipe

Inexperienced cooks can become quite anxious about measuring and weighing ingredients. The only time that I weigh is when baking cakes. On other occasions, it's a matter of common sense and personal taste. I have given quantities for this recipe but please feel free to use them as a rough guide. Half a can of beans is adequate for one person. You need to add enough of equal quantities of fish stock and wine to cover the beans. Chilli is a matter of personal preference. Err on the side of caution and taste the mixture - if it's not spicy enough for your taste then you have the option of adding a few dried chilli flakes. A piece of fish the size of the palm of an average size hand is sufficient for most people.

Stage 1: Ingredients for the Bean Mixture - 2 Servings

  • 1 x 400g tin of haricot beans drained and rinsed
  • 1/2 tbspn olive oil
  • 1 shallot, or half a white onion, finely sliced
  • 1 red chilli, finely chopped
  • 80ml fish stock (from a cube or from the supermarket chiller shelf)
  • 80ml white wine

Method - Stage 1

  1. Heat the olive oil in a small pan
  2. Fry the chilli and the shallot for around 5 minutes
  3. Add the beans, wine and stock and simmer whilst you cook the fish.

Stage 2: Ingredients

  • 2 x cod steaks each weighing about 150g (5 oz) skin on
  • 1 tbsp olive oil
  • 65g padron peppers OR one chopped green bell pepper
  • 70g chorizo
  • Lemon Juice
  • Parsley

Method - Stage 2

  1. Dry the fish on kitchen paper
  2. Heat the oil in a frying pan and fry the cod, skin side down until it is starting to flake - around 7 minutes.
  3. Remove the cod from the pan. Cover with foil to keep it warm
  4. Add the peppers to the pan and cook until they are softened and starting to turn golden
  5. Add the chorizo to the peppers and continue to cook until the chorizo releases its oils into the pan - around 5 minutes.

Fried padron peppers
Fried padron peppers | Source

To Serve

Spoon the beans onto two warmed plates.

Spoon the chorizo and peppers over the beans

Place the cod on top of the mixture.

Add a dash of lemon juice, a sprinkling of sea salt and a generous amount of chopped parsley


5 stars for Cod with Chorizo, Chilli and Haricot Beans

Freezing Leftover Wine

It is needlessly extravagant to open a standard size bottle simply for use in a recipe. One-glass size bottles and boxes are nowadays available in supermarkets. If you don't want to drink leftover wine it is perfectly ok frozen in an ice cube tray for the next time you need some for a recipe.


Submit a Comment

  • jo miller profile image

    Jo Miller 6 months ago from Tennessee

    This looks delicious. Thanks for the recipe.

  • Fullerman5000 profile image

    Ryan Fuller 6 months ago from Louisiana, USA

    Interesting and delicious looking dish. I am not to familiar with Chorizo, but I see a lot of chefs cooking with them. Thank you for sharing.