This Spanish-style stew recipe is quick to make and can be frozen so make a batch and freeze some for another supper.
Ingredients
- 1 tbsp olive oil
- 120g sliced cooking chorizo
- 1 large onion
- 1 tsp hot smoked paprika
- A pinch of chilli flakes
- 75ml white wine
- 400g can chopped tomatoes
- 100g sliced roasted peppers
- 200g tinned chickpeas (drained and rinsed)
- 450g sustainable skinless cod fillet
- A handful of chopped fresh flatleaf parsley
Method
- 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. 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.