Cod and Chorizo Stew

Name: Cod and Chorizo Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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)

By Lucy Parissi

5 from 1 vote

, Updated Aug 27, 2025

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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.

Cod and chorizo stew with chickpeas, peppers, tomatoes served in a tureen

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 the key ingredients in this flavorful fish stew.

Chorizo – Diced into small pieces so it crisps up and releases its paprika-rich oils, which flavor the whole stew. Use Spanish-style chorizo for authenticity.
Cod Fillets (or Cod Loin Steaks) – Skinless and boneless, the fish cooks gently in the sauce until perfectly flaky. For variety, try a fish pie mix with haddock or salmon too.
Onion and plenty of garlic – the classic flavor-builders, sautéed until sweet and golden to give the stew its aromatic backbone.
Vegetables – Red bell pepper add color and texture while cubed potatoes soak up all that smoky tomato broth and make the dish extra hearty.
White Wine or Sherry – Used to deglaze the pot, adding depth and a touch of sweetness. Swap with fish broth if you’re avoiding alcohol.
Fish Broth (Homemade or from Bouillon) – Creates a savory base for the stew and enhances the fish flavors without overpowering them.
Chickpeas – Add protein and texture. You can swap them for butter beans or cannellini beans if you prefer a creamier bite.
Cherry Tomatoes (or Fresh Diced Tomatoes) – Provide freshness and acidity, cooking down into a rich sauce base.

How to Make Spanish Cod and Chorizo Stew

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.

Peppers, onions, potatoes and chorizo simmering in a pot

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.

Spanish fish stew with chorizo, peppers, potatoes and tomatoes

Recipe Notes

SERVING SUGGESTIONS 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 white Rioja is a great pairing.
STORAGE AND LEFTOVERS Cod and Chorizo Stew tastes even better the next day as the flavors have a chance to mingle, so don’t be afraid to make extra. To store, allow the stew to cool completely, transfer to an airtight container and keep for up to three days in the fridge.
REHEATING Warm gently on the stove over medium heat until piping hot. Add a splash of broth or water if the sauce has thickened too much. Take care not to overcook the fish when reheating, let the stew heat through slowly to keep the fish tender and flaky.

close up on Spanish fish stew with cod, 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!