Cod chorizo and cannellini pie
Ingredients
- 7 tbsp. extra virgin olive oil
- 150 g cooking chorizo, sliced into 5mm rings
- 50 g plain flour
- 75 mL dry sherry
- 200 mL chicken or vegetable stock
- 600 g skinless boneless cod loin, cut into large chunks
- 3 spring onions, sliced
- 100 g fresh breadcrumbs
- finely grated zest 1 lemon
- 3 tbsp. finely chopped parsley
- 2 garlic cloves, crushed
- 2 x 400g tins cannellini beans, drained and rinsed
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