Cod and chorizo stew
- Published: 31 Aug 10
- Updated: 18 Mar 24
This Spanish-style stew recipe is quick to make and can be frozen so make a batch and freeze some for another supper.
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Ingredients
- 1 tbsp olive oil
- 120g sliced cooking chorizo
- 1 large onion
- 1 tsp hot smoked paprika
- A pinch of chilli flakes
- 75ml white wine
- 400g can chopped tomatoes
- 100g sliced roasted peppers
- 200g tinned chickpeas (drained and rinsed)
- 450g sustainable skinless cod fillet
- A handful of chopped fresh flatleaf parsley
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Method
- Heat the olive oil in a frying pan, add the chorizo and fry until just starting to crisp. Remove with a slotted spoon to a bowl and set aside.
- Finely the onion then, in the same pan, soften it for 8 minutes over a low heat. Stir through the paprika and the chilli flakes and cook for 2 minutes more. Add the white wine, chopped tomatoes, roasted peppers and chickpeas. Season well, mix and bring to a simmer.
- Chop the cod fillet into large chunks and add to the pan along with the crisp chorizo. Bubble gently for 3 minutes or until the cod is just cooked through. Taste and adjust the seasoning, if need be. Sprinkle over a handful of chopped fresh flatleaf parsley and serve with creamy mash or garlic bread.
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- Recipe from September 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 319kcals
- Fat
- 12.7g (3.4g saturated)
- Protein
- 28.1g
- Carbohydrates
- 14.9g (6g sugars)
- Salt
- 0.7g
delicious. tips
To freeze: make the sauce, then cool. Mix in the uncooked cod and freeze. Defrost before finishing the recipe.
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I love this recipe because it is my favourite combination of surf and turf. Classic flavours all married together perfectly with a kick of chilli, plus only one pot! What’s not to love!
I love this recipe because it is easy, quick and you can switch up the ingredients to suit your taste. It got me through university and I’ve continued to use it into my adulthood!