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 cod and chorizo stew is simple to prepare but will keep your taste buds on their toes :)
1 ½lbs(600g) cod filletsskinless and boneless or see note 1
7oz(200g) cherry tomatoeshalved or see note 2
1tbsplemon juiceor to taste
fresh parsleychopped, to serve
salt and freshly ground pepperto 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
Notes
Note 1: You can use a fish pie mix (usually cod, haddock and salmon) instead of the cod. You need at least 1.5 lbs (600g) of fish.Note 2: You can use canned cherry tomatoes or fresh diced tomatoes if preferred.