Prosciutto Wrapped Cod with Chorizo and Beans

Have you heard? The World Cup is upon us. I’m not writing about the World Series (what is that about, World Series, comprising the USA and Canada?) I’m writing about the beautiful game, 22 men on a pitch running around for 90 minutes trying to get a ball in a net.


Only it’s not such a beatiful game if you’re English. It’s been 48 years since we won the World Cup. 48 years. Longer than I have been on this planet. And here I am watching a warm up game; England v Ecuador. Ecuador. Where the hell is that? Not too far from Miami I guess, as that is where they are playing. And losing.

We Brits are good at losing. Take it on the chin, son. Keep a stiff upper lip. England doesn’t really expect anymore (we used to say that some time back around the last World War I’ve read somewhere).

But football is like fish and chips. It’s a bit boring but it’s familiar. Like old socks or a hangover.

So the culinary creation explained here is akin to fish and chips for Ecuadorians. It combines the familiarity of fish and carbohydrates we Brits love so much with the exotic flair the people of Ecuador so obviously enjoy.

So to create fish and chips from Ecuador, or  Prosciutto Wrapped Cod with Chorizo Beans (hang on…England just scored but I don’t feel any better, we still won’t win the World Cup) you will need


  • 2 cod loins
  • 1 packet prosciutto
  • 3 red pointy peppers
  • 3 cloves garlic
  • 2 onions
  • 1 can cannellini beans
  • ½ pint passata
  • 2 tbsp tomato paste
  • large bunch of fresh parsley
  • 2 tsp smoked paprika
  • olive oil
  • 1 chorizo link
  • salt and pepper

First thing’s first. Drizzle oil over the peppers and grill until the skins have blackened.


Pop in a plastic bag and leave to sweat them off to loosen the skins. Once cool enough to handle, remove from the bag and remove the skins. Chop up.


Gently fry the garlic and onions to soften and then add the passata and paste. Simmer gently and then add the pepper.


Whizz with an electric blender.


Add beans and keep warm to one side.


Meanwhile get the fish ready. Easy. Wrap the cod in the bacon (leaving one pig-free for the pescatarian wife, should you have one). Bake in the oven for about twenty mins, brushing with melted butter half way through the cooking time.


Chop and gently fry the chorizo to release the fat.


Now when I wrote ‘add the beans and keep warm to one side’ I don’t mean leave them on the heat and let them burn, thus:


Also don’t forget to…oops England just scored again. See this is being written in real time. Wait for the game against Italy in a week or so. The expletives will require an ‘adults only’ warning.

Yes, sorry, don’t forget to watch the chorizo. Overcooked chorizo has the texture of shoe leather (just ask my father’s long-departed Golden Retriever – he liked chewing shoe leather).


Stir in some chopped parsley to the beans. To serve place a large spoon of the beans on a warm plate. Add some chorizo (remember if you aren’t serving up to a pescatarian you can add the chorizo to the beans during cooking) and place some sliced cod on top. Finish with some chopped parsley.


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