Spanish cod and chorizo stew
- Published: 31 Aug 09
- Updated: 18 Mar 24
Use our ultimate tomato sauce recipe as a base for this Spanish cod and chorizo stew.
-
Serves 4
-
Takes 5 minutes to make, 15 minutes to cook, plus freezing and defrosting
Advertisement
Ingredients
- 1 portion Ultimate tomato sauce
- Handful fresh thyme sprigs, leaves picked
- 200g roasted red peppers from a jar, drained and cut into strips
- 200g raw chorizo, cut into chunks
- 500g sustainably-caught cod or pollock fillets, skinned and cut into large chunks
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Place the tomato sauce in a large, sealable plastic container, and add the thyme leaves and red peppers.
- Heat a frying pan over a medium heat, add the chorizo and fry until just crisp and the oil is starting to be released. Cool, then add the chorizo and its oil to the sauce and mix well. Add the raw fish, make sure it is covered by the sauce, then seal the container well and freeze for up to 2 months.
- Defrost the stew in the fridge overnight, then transfer to a deep frying pan, bring to a simmer and cook for 5-6 minutes until the cod is cooked through. Serve with buttered rice or mash.
Recipe continues after advertising
Advertisement
- Recipe from September 2009 Issue
Nutrition
Nutrition: per serving
- Calories
- 576kcal
- Fat
- 39.6g (8.6 saturated)
- Protein
- 35.7g
- Carbohydrates
- 20g (16.2g sugar)
- Salt
- 1g
delicious. tips
Fish cooks very quickly, so it’s best to freeze the fish raw – this will stop it overcooking when you heat the stew. Make sure that the meat or fish is covered by the sauce before freezing, to protect it from freezer burn.
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
Low-fat recipes
Mediterranean fish stew with straw potatoes
All of the holiday-evoking, fragrant flavours of the mediterranean shores...
-
Medium
Save recipe
Monkfish recipes
Provençal bourride (fish stew with aïoli)
Not your ordinary fish stew – this French-style dish is...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter