Cod and Chorizo Stew

Name: Cod and Chorizo Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 2 tbsp olive oil; 3 oz (100g) Spanish chorizo; 1 onion; 3 garlic cloves; 1 red bell pepper; 2 medium potatoes; 2 bay leaves; 1 tsp salt; ¼ crushed chili flakes; ¼ cup (60ml) dry white wine; ¾ cup fish broth / stock; 14 oz (400g) chickpeas; 1 tsp smoked sweet paprika; 1 ½ lbs (600g) cod fillets; 7 oz (200g) cherry tomatoes; 1 tbsp lemon juice; fresh parsley; Salt and freshly ground pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Calories
499 kcal
Course
Main Course, Lunch
Cuisine
European, Spanish

Cod and Chorizo Stew

Shawn Wheeler

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If you are looking for a 30-minute weekday meal that's packed with flavor then you have come to the right place! This Spanish-style cod and chorizo stew is simple to prepare but will keep your taste buds on their toes :)

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Ingredients

Servings

2 tbsp olive oil virgin
3 oz (100g) Spanish chorizo cut into small cubes
1 onion finely diced
3 garlic cloves sliced or crushed
1 red bell pepper sliced
2 medium potatoes peeled and cut into small cubes
2 bay leaves
1 tsp salt
¼ crushed chili flakes
¼ cup (60ml) dry white wine
¾ cup fish broth / stock , using fish bouillon
14 oz (400g) chickpeas drained and rinsed
1 tsp smoked sweet paprika
1 ½ lbs (600g) cod fillets skinless and boneless or see note 1
7 oz (200g) cherry tomatoes halved or see note 2
1 tbsp lemon juice or to taste
fresh parsley chopped, to serve
Salt and freshly ground pepper to taste

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Instructions

If you are using skinless cod fillets then slice them into large chunks. If you are using a fish pie mix you are ready to go!
Heat he olive oil in a large deep frying pan or a Dutch oven. Add the cubed chorizo and brown over medium heat until it starts to release its spicy oil.
Add the onion, garlic, bell pepper, potatoes, crushed chili, salt and bay leaves. Sauté over low heat, stirring, until the onions have softened, about 7 minutes. Add a splash of fish broth if the pot is getting too dry.
Pour in the wine and broth and bring to a rapid boil. Lower the heat to a simmer, add the smoked paprika and chickpeas and stir to combine.
Gently stir in the cod chunks and cherry tomatoes, cover the pot and cook for 7 minutes or until the fish is cooked through and the potatoes are tender.
Check the seasoning and add salt and freshly ground pepper, to taste. Add lemon juice and parsley and serve.

Equipments used:

Notes

Note 1: You can use a fish pie mix (usually cod, haddock and salmon) instead of the cod. You need at least 1.5 lbs (600g) of fish.
Note 2: You can use canned cherry tomatoes or fresh diced tomatoes if preferred.

Nutrition Information

Show Details

Calories 499kcal (25%) Carbohydrates 56g (19%) Protein 44g (88%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 5g Cholesterol 73mg (24%) Sodium 846mg (35%) Potassium 1736mg (50%) Fiber 12g (48%) Sugar 10g (20%) Vitamin A 1525IU (31%) Vitamin C 77mg (86%) Calcium 126mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 499 kcal

% Daily Value*

Calories	499kcal	25%
Carbohydrates	56g	19%
Protein	44g	88%
Fat	10g	15%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	5g	25%
Cholesterol	73mg	24%
Sodium	846mg	35%
Potassium	1736mg	37%
Fiber	12g	48%
Sugar	10g	20%
Vitamin A	1525IU	31%
Vitamin C	77mg	86%
Calcium	126mg	13%
Iron	5mg	28%