• 1 tbsp olive oil
  • 1 onion, chopped
  • small rosemary sprig, leaves finely chopped
  • 25g chorizo or other spicy sausage, chopped
  • 2 fat garlic cloves, crushed
  • 700g/1lb 9oz bottle passata
  • 410g can cannellini beans in water, drained
  • 200g/7oz shredded green cabbage
  • pinch sugar
  • 4 skinless chunky haddock portions


  1. Heat the oil in a large frying pan, then soften the onion for 5 mins. Add the rosemary, chorizo and garlic, then fry for 2 mins more until the chorizo is starting to crisp. Tip in the passata, beans, cabbage and sugar, season, then simmer for 5 mins.
  2. Add the fish to the pan, leaving the tops of the fish peeking out of the sauce, then cover with a lid and leave to cook for 3-5 mins or until the flesh flakes easily. Delicious served with crusty bread.

Recipe courtesy of Good Food