This cod and chorizo stew is a hearty and bold, smoky one pan dish featuring tender cod, spicy chorizo, and a rich tomato-based broth. Perfect for a quick and satisfying dinner!
While I was off work on furlough in 2020 due to the COVID 19 pandemic, one of the food programmes we watched was series 1 of John Torode’s Australia. In episode 7 he made his version of a Spanish zarzuela fish stew – this cod and chorizo stew. Most of the ingredients are flavours that we both really enjoy eating, especially the cod and chorizo, and so we decided we definitely wanted to give it a try – it's delicious!
We've both come to enjoy the flavour of fennel...whether it's fennel seeds or fresh fennel, however, I've never been a huge fan of Pernod, so this was the one ingredient I was rather dubious of!! Turns out, I didn't need to worry...yes, there's an aniseed flavour in the sauce, but it's not too overpowering. The flavours from the tomatoes, chilli, peppers and spicy chorizo balance out this cod and chorizo stew perfectly.
We found the video clip for the recipe on YouTube and watched it quite a few times so that we could note down the ingredients and method.
Tips
- Make ahead - if you want to get ahead, make the recipe up to step 4 and then it can be left to cool. When you're ready to eat, reheat the stew to a simmer and then continue from step 5.
- We decided to 'cheat' and used roasted red peppers from a jar, however, if you do want to roast your own peppers, follow these instructions:
- Preheat the oven to 220C/200C fan/gas 7. Line a large flat baking tray with baking paper. Halve the peppers and arrange them on the baking tray, cut side down. Roast for 30 to 35 minutes until the skin is shrivelled and lightly blistered. Set aside to cool completely before peeling, then cut them into long strips.
- Vegetarian option - replace the cod and chorizo with chickpeas and smoked paprika for a plant-based version.
- Fish substitutes - try monkfish, hake, haddock or jumbo king prawns as substitutes for cod.
FREQUENTLY ASKED QUESTIONS
Absolutely - thaw the cod completely and pat it dry before adding it to the stew to prevent excess water from diluting the broth.
Use thick cod fillets and gently stir the stew once the cod is added. Avoid overcooking.
Yes - freeze the stew base without the cod. Add fresh cod after reheating for the best texture.
Serve with crusty bread and some sautéed asparagus, if you like.
Yes - smoked sausage or andouille can work as substitutes, but the flavor profile may vary slightly.
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How to make this Cod and Chorizo Stew
Ingredients
- 1 tbsp vegetable oil
- 6 cloves garlic, crushed using a knife to split them open
- 1 large onion, roughly chopped
- 450g floury potatoes, peeled and cut into chunks
- 1 red chilli, sliced in half lengthways and cut into chunks
- 1 fennel bulb, roughly chopped
- 4 roasted red peppers from a jar, cut into long strips (see Tips)
- 1 spicy chorizo ring (225g), cut into large rounds
- a pinch of saffron
- 4 large vine tomatoes, roughly chopped
- 50ml Pernod
- 50ml white wine
- 400g tin chopped tomatoes
- 500g cod fillets, cut in halves lengthways
- a handful of chopped parsley, to garnish
- wedges of lemon, to serve
- crusty bread, to serve
Instructions
- Heat the oil in a large casserole with lid on a medium to high heat and add the split garlic cloves, stir them around in the oil until they start to colour (about 30 seconds).
- Then add the onion, potatoes, chilli and fennel and cook for 5 minutes, stirring occasionally.
- Add the peppers, chorizo, a pinch of saffron and the chopped fresh tomatoes. Stir to mix everything together and cook for 3 minutes, stirring occasionally.
- Add the Pernod, white wine and the tin of chopped tomatoes. Stir to mix everything together, cover with a lid and cook for 20 minutes or until the potatoes are cooked through.
- Next add the strips of fish and press them gently into the stew. Cover and cook for 2 minutes.
- Serve in bowls, garnish with chopped parsley and lemon wedges for squeezing, and some nice crusty homemade bread!
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Cod and Chorizo Stew
Equipment
Ingredients
- 1 tbsp vegetable oil
- 6 cloves garlic crushed using a knife to split them open
- 1 large onion roughly chopped
- 450 g (1 lb) floury potatoes peeled and cut into chunks
- 1 red chilli sliced in half lengthways and cut into chunks
- 1 bulb fennel roughly chopped
- 4 roasted red peppers from a jar cut into long strips (see Notes)
- 1 (7.9 oz) 1 spicy chorizo ring (225g / 7.9 oz) cut into large rounds
- a pinch of saffron
- 4 large vine tomatoes roughly chopped
- 50 ml (¼ cup) Pernod
- 50 ml (¼ cup) white wine
- 400 g (14 oz) tin chopped tomatoes
- 500 g (1.1 lb) cod fillets cut in halves lengthways
- a handful of chopped parsley to garnish
- wedges of lemon to serve
- crusty bread to serve
Instructions
- Heat the oil in a large casserole with lid on a medium to high heat and add the split garlic cloves, stir them around in the oil until they start to colour (about 30 seconds).
- Then add the onion, potatoes, chilli and fennel and cook for 5 minutes, stirring occasionally.
- Add the peppers, chorizo, a pinch of saffron and the chopped fresh tomatoes. Stir to mix everything together and cook for 3 minutes, stirring occasionally.
- Add the Pernod, white wine and the tin of chopped tomatoes. Stir to mix everything together, cover with a lid and cook for 20 minutes or until the potatoes are cooked through.
- Next add the strips of fish and press them gently into the stew. Cover and cook for 2 minutes.
- Serve in bowls, garnish with chopped parsley and lemon wedges for squeezing, and some nice crusty homemade bread!
Notes
-
- Make ahead - if you want to get ahead, make the recipe up to step 4 and then it can be left to cool. When you're ready to eat, reheat the stew to a simmer and then continue from step 5.
-
- We decided to 'cheat' and used roasted red peppers from a jar, however, if you do want to roast your own peppers, follow these instructions:
-
- Preheat the oven to 220C/200C fan/gas 7. Line a large flat baking tray with baking paper. Halve the peppers and arrange them on the baking tray, cut side down. Roast for 30 to 35 minutes until the skin is shrivelled and lightly blistered. Set aside to cool completely before peeling, then cut them into long strips.
-
- We decided to 'cheat' and used roasted red peppers from a jar, however, if you do want to roast your own peppers, follow these instructions:
-
- Vegetarian option - replace the cod and chorizo with chickpeas and smoked paprika for a plant-based version.
-
- Fish substitutes - try monkfish, hake, haddock or jumbo king prawns as substitutes for cod.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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