Cod and Chorizo Stew
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!
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
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- 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.
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- 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:
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- 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.
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- 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:
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- Vegetarian option - replace the cod and chorizo with chickpeas and smoked paprika for a plant-based version.
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- Fish substitutes - try monkfish, hake, haddock or jumbo king prawns as substitutes for cod.
Nutrition
Calories: 495kcal | Carbohydrates: 38g | Protein: 37g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 89mg | Sodium: 763mg | Potassium: 1741mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1350IU | Vitamin C: 87mg | Calcium: 135mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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