This Cod and Chorizo Stew is flavor-packed, healthy and quick to prepare. A speedy and tasty fish dinner with minimum fuss and major deliciousness! Ready in 30 minutes so great for midweek meals.
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If you are looking for a 30-minute weekday meal that’s packed with flavor then you have come to the right place! This Spanish-style fish stew is simple to prepare but will keep your taste buds on their toes 🙂
What’s more, it cooks in one pot cutting down on mess and washing up – my fave kind of meal! It’s also one of the few fish suppers the whole family will love that’s a major win in my book.
Here’s what you will need
You will need a deep lidded pan or Dutch oven for this recipe. Let’s take a look at grocery list…
- Virgin Olive oil
- Chorizo sausage, diced into small pieces
- Onion
- Large garlic cloves, finely sliced
- Red bell pepper
- Potatoes, peeled and cubed
- Salt
- Crushed chili flakes
- Sweet smoked paprika
- White wine or sherry – substitute with fish broth if you are avoiding alcohol
- Fish broth made using fish bouillon or canned
- Chickpeas or you can use butter beans or cannellini beans if preferred
- Bay leaves
- Cherry tomatoes or fresh diced tomatoes
- Cod fillets, skinless and boneless or cod loin steaks if you are pushing the boat out (sorry, pun intended). You can also use a fish pie mix with cod, haddock and salmon for variety.
- Lemon juice
- Fresh parsley
HOW TO MAKE COD AND CHORIZO STEW
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
If you are using skinless cod fillets then slice them into large chunks. If you are using a fish pie mix you are ready to go! Heat he olive oil in a large deep frying pan or a Dutch oven. Add the cubed chorizo and brown over medium heat until it starts to release its spicy oil.
Add the onion, garlic, bell pepper, potatoes, crushed chili flakes, salt and bay leaves and sauté over low heat, stirring, until the onions have softened, about 7 minutes. Stir in a splash of broth if the pot is getting too dry.
Pour in the wine and broth and bring to a rapid boil. Lower the heat to a simmer, add the smoked paprika and chickpeas and stir to combine.
Gently stir in the cod chunks and cherry tomatoes, cover the pot and cook for about seven minutes or until the fish is cooked through and the potatoes are tender.
Discard the bay leaves. Check the seasoning and add salt and freshly ground pepper, to taste. Stir in the lemon juice, sprinkle with parsley and serve.
What to serve with cod and chorizo stew?
This one-pot fish stew is a meal unto itself, needing just some crusty bread to mop up the deliciousness. You can also serve it over rice if you want to stretch it a bit further. A glass of Spanish white wine is a great pairing.
By the way if you like the sound of this recipe, you will love my One-pan Cod with Chorizo and Chickpeas.
HAVE YOU MADE MY COD AND CHORIZO RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Cod and Chorizo Stew
Equipment & Tools
Ingredients
- 2 tbsp olive oil virgin
- 3 oz (100g) Spanish chorizo cut into small cubes
- 1 onion finely diced
- 3 garlic cloves sliced or crushed
- 1 red bell pepper sliced
- 2 medium potatoes peeled and cut into small cubes
- 2 bay leaves
- 1 tsp salt
- ¼ crushed chili flakes
- ¼ cup (60ml) dry white wine
- ¾ cup fish broth / stock , using fish bouillon
- 14 oz (400g) chickpeas drained and rinsed
- 1 tsp smoked sweet paprika
- 1 ½ lbs (600g) cod fillets skinless and boneless or see note 1
- 7 oz (200g) cherry tomatoes halved or see note 2
- 1 tbsp lemon juice or to taste
- fresh parsley chopped, to serve
- salt and freshly ground pepper to taste
Instructions
- If you are using skinless cod fillets then slice them into large chunks. If you are using a fish pie mix you are ready to go!1 ½ lbs (600g) cod fillets
- Heat he olive oil in a large deep frying pan or a Dutch oven. Add the cubed chorizo and brown over medium heat until it starts to release its spicy oil.2 tbsp olive oil, 3 oz (100g) Spanish chorizo
- Add the onion, garlic, bell pepper, potatoes, crushed chili, salt and bay leaves. Sauté over low heat, stirring, until the onions have softened, about 7 minutes. Add a splash of fish broth if the pot is getting too dry.1 onion, 3 garlic cloves, 1 red bell pepper, 2 medium potatoes, 2 bay leaves, 1 tsp salt, ¼ crushed chili flakes
- Pour in the wine and broth and bring to a rapid boil. Lower the heat to a simmer, add the smoked paprika and chickpeas and stir to combine.¼ cup (60ml) dry white wine, ¾ cup fish broth / stock, 14 oz (400g) chickpeas, 1 tsp smoked sweet paprika
- Gently stir in the cod chunks and cherry tomatoes, cover the pot and cook for 7 minutes or until the fish is cooked through and the potatoes are tender.7 oz (200g) cherry tomatoes, 1 ½ lbs (600g) cod fillets
- Check the seasoning and add salt and freshly ground pepper, to taste. Add lemon juice and parsley and serve.1 tbsp lemon juice, salt and freshly ground pepper, fresh parsley
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