5.0 from 3 votes
Cod and Chorizo Stew
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 :)
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 499 kcal
Course:
Main Course , Lunch
Cuisine:
European , Spanish
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.