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 was 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
- If you want to get ahead, make the recipe up to step 6 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 7.
- 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 oven. 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.
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Ingredients
- 4 roasted red peppers from a jar, cut into long strips (see Tips)
- 1 tbsp vegetable oil
- 6 garlic cloves, crushed using a knife to split them open
- 1 large onion, roughly chopped
- 1 red chilli, sliced in half lengthways and cut into chunks
- 450g floury potatoes, peeled and cut into chunks
- 1 fennel bulb, roughly chopped
- 1 spicy chorizo ring (225g), cut into large rounds
- pinch saffron
- 4 large vine tomatoes, roughly chopped
- 50ml Pernod
- 50ml white wine
- 400g tin chopped tomatoes
- 500g cod fillets, cut in halves lengthways
- handful chopped parsley
- squeeze of lemon
- crusty bread, to serve
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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.
- Finish with a handful of chopped parsley and a squeeze of lemon.
- Serve in bowls with some nice crusty homemade bread!
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Cod and Chorizo Stew
Ingredients
- 4 roasted red peppers from a jar cut into long strips (see Notes)
- 1 tbsp vegetable oil
- 6 garlic cloves crushed using a knife to split them open
- 1 large onion roughly chopped
- 1 red chilli sliced in half lengthways and cut into chunks
- 450g floury potatoes peeled and cut into chunks
- 1 fennel bulb roughly chopped
- 1 spicy chorizo ring (225g) cut into large rounds
- pinch saffron
- 4 large vine tomatoes roughly chopped
- 50ml Pernod
- 50ml white wine
- 400g tin chopped tomatoes
- 500g cod fillets cut in halves lengthways
- handful chopped parsley
- squeeze of lemon
- 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.
- Finish with a handful of chopped parsley and a squeeze of lemon.
- Serve in bowls with some nice crusty homemade bread!
Notes
- If you want to get ahead, make the recipe up to step 6 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 7.
- 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 oven. 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.
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