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Cod and Chorizo Stew

Deborah
The flavours of aniseed, tomatoes, chilli, peppers and spicy chorizo balance out this cod and chorizo stew perfectly.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main
Cuisine Spanish
Servings 4 to 6 people

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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Keyword chilli, chopped tomatoes, chorizo, cod, fennel, fish stew, floury potatoes, pernod, tomatoes, white wine, zarzuela