INGREDIENTS
360 gs
cod fillets
400 gs
cannellini beans
1 small
onions
20 gs
kalamata olives
40 gs
breadcrumbs
100 gs
cooking chorizo sausage
50 mls
water
80 gs
cherry tomatoes
1 tsp
thyme leaves
1
vest of lemon
1 handful
a of parsley
1 serving
chilli flakes
1 serving
olive oil
1 serving
sherry vinegar