Cod and chorizo stew recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Takes 10 minutes to make, 20 minutes to cook
  3. Rating

This Spanish-style stew recipe is quick to make and can be frozen so make a batch and freeze some for another supper.

tried and tested
Cod and chorizo stew


  1. 1 tbsp olive oil
  2. 120g sliced cooking chorizo
  3. 1 large onion
  4. 1 tsp hot smoked paprika
  5. A pinch of chilli flakes
  6. 75ml white wine
  7. 400g can chopped tomatoes
  8. 100g sliced roasted peppers
  9. 200g tinned chickpeas (drained and rinsed)
  10. 450g sustainable skinless cod fillet
  11. A handful of chopped fresh flatleaf parsley


  1. 1. Heat 1 tbsp olive oil in a frying pan, add 120g sliced cooking chorizo and fry until just starting to crisp. Remove with a slotted spoon to a bowl and set aside.
  2. 2. Finely chop 1 large onion then, in the same pan, soften it for 8 minutes over a low heat. Stir through 1 tsp hot smoked paprika and a pinch of chilli flakes and cook for 2 minutes more. Add 75ml white wine, 400g can chopped tomatoes, 100g sliced roasted peppers and 200g tinned chickpeas (drained and rinsed). Season well, mix and bring to a simmer. Chop 450g sustainable skinless cod fillet into large chunks and add to the pan along with the crisp chorizo. Bubble gently for 3 minutes or until the cod is just cooked through. Taste and adjust the seasoning, if need be. Sprinkle over a handful of chopped fresh flatleaf parsley and serve with creamy mash or garlic bread.

Nutritional info

Per serving: 319kcals, 12.7g fat (3.4g saturated), 28.1g protein, 14.9g carbs, 6g sugar, 0.7g salt

Chef's tip

To freeze: make the sauce, then cool. Mix in the uncooked cod and freeze. Defrost before finishing the recipe.


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June 3

This was a really different, fresh tasting recipe. I froze half and the Chef's tip worked perfectly for this. I would definately reccomend for a summer evening, or to take as a cold side dish on a picnic.

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