Cod & Red Pepper Butterbean Stew

Ingredients

• 2 tbsp olive oil
• 25g butter
• 2 small onions, finely sliced
• 1 red pepper, finely sliced
• 3 cloves of garlic, finely chopped
• 4 sundried tomatoes, finely chopped
• 1 tsp smoked paprika
• Pinch chilli flakes, optional
• 1 tbsp tomato puree
• 1 x 400g tin of chopped tomatoes
• 300ml chicken stock
• 2 x 400g tins butterbeans, drained
• 4 x 175g fillets of Dunnes Stores Cod
• 100g mayonnaise
• Zest and juice of ½ a lemon
• Sea salt & freshly ground black pepper

To serve

• Extra virgin olive oil
• Small handful of basil leaves
• 4 slices of sourdough, toasted

Method

1. Place a large casserole dish over a medium heat and add the olive oil and butter. Allow the butter to melt then add the sliced onions and red pepper and a pinch of salt and cook gently for about 8 - 10 minutes until the vegetables are completely soft and the onions are translucent.
2. Add the garlic and chopped sundried tomatoes and cook for 2 minutes until fragrant then add the smoked paprika, chilli flakes - if using - and tomato puree. Cook for a further 2 minutes then pour in the chopped tomatoes and chicken stock.
3. Bring everything to a boil then turn down the heat and cook for 10 minutes until the sauce has slightly thickened. Season with salt and pepper.
4. Add the butterbeans and stir in then nestle the fish fillets on top and cook for 6 - 7 minutes or until the fish is cooked through and opaque.
5. Whilst the fish cooks, stir the zest and juice of ½ a lemon through the mayonnaise in a small bowl. Season with salt and pepper and set aside.
6. When the fish is cooked, serve the stew straight to the table and garnish with some extra virgin olive oil and a good amount of basil leaves.
7. Serve the lemony mayonnaise and some toasted sourdough on the side for dipping.