Cod-and-chorizo-stew

Cod and chorizo stew

  • Serves 4
  • Takes 10 minutes to make, 20 minutes to cook
  • Easy
This Spanish-style stew recipe is quick to make and can be frozen so make a batch and freeze some for another supper.

Nutritional info per serving

  • Calories319kcals
  • Fat12.7g (3.4g saturated)
  • Protein28.1g
  • Carbohydrates14.9g (6g sugars)
  • Salt0.7g

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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 the olive oil in a frying pan, add the chorizo and fry until just starting to crisp. Remove with a slotted spoon to a bowl and set aside.
  2. Finely the onion then, in the same pan, soften it for 8 minutes over a low heat. Stir through the paprika and the chilli flakes and cook for 2 minutes more. Add the white wine, chopped tomatoes, roasted peppers and chickpeas. Season well, mix and bring to a simmer.
  3. Chop the 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.
  • To freeze: make the sauce, then cool. Mix in the uncooked cod and freeze. Defrost before finishing the recipe.

From September 2010

Main Ingredients:

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