Cod & chorizo stew

Cod & chorizo stew

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(36 ratings)

Prep: 10 mins Cook: 17 mins

Easy

Serves 4

Fancy a fish supper ready in under half an hour? Mix up your midweek meal with our satisfyingly spicy chorizo and cod stew

Nutrition and extra info

Nutrition: per serving

  • kcal417
  • fat20g
  • saturates7g
  • carbs17g
  • sugars8g
  • fibre6g
  • protein39g
  • salt2.1g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 200g cooking chorizo, chopped into small pieces
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 400g can chopped tomatoes
  • 4 cod fillets
    Cod

    Cod

    kod

    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 400g can butter beans, drained
  • ½ small pack parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.

  2. Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.

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Comments, questions and tips

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clockworkpurple
6th Aug, 2018
5.05
Really tasty. I used two cod fillets and added a packet of raw prawns about five minutes into cooking the fish. I also added a handful of spinach. I was worried it would be too watery, even though I only added a splash of water, but this made it almost like a minestrone soup. Next time I will cut the fish into chunks so it cooks more evenly and go with the soup idea...
Nora Morrissey's picture
Nora Morrissey
8th Jun, 2018
The calories on this recipe seem a bit low. If 200grms of Chorizo is about 910 calories - that makes it about 227 per person. For the rest - about 115 per person for the beans, 18 for the tomatoes, 15 for the onion and 30 for the oil. I've allowed 4oz of cod @ 138 cals, so that gives 513 in total.... only 100 cals more than stated. I'd be interested to know if the calories given are as a result of an actual test or whether they are made up in a way similar to what I have just done.
Col Mays's picture
Col Mays
14th May, 2018
3.8
like others said the dish was a little bland so I added some more paprika. Didn't have any butter beans so used cannelloni beans. And added less water but added half small cup of white wine. And simmered for a few minutesto reduce, before putting in fish. Input a lid over the pan to help steam the fish. It turned out great, really tasty.
mushypeas70
24th Apr, 2018
3.8
And I also used less water
mushypeas70
24th Apr, 2018
3.8
Absolutely delicious, but I also felt there was something missing and added smoked paprika and a cpl of dashes of balsamic vinegar
CJ Ted fred
24th Feb, 2018
5.05
This meal was really nice I added smoked paprika, cayenne pepper, fresh basil and a squeeze of lemon. Served with baby new potatoes it was a quick healthy nutritious meal which my husband said he would have happily paid for in a restaurant.
Vashti123
10th Nov, 2017
3.8
Really enjoyed this recipe which I made for six people the second time around. I used cod loin cut into thick chunks. I do find that cod can be a little bland, and like other posters the first time I made this I felt it was lacking something. So I added fresh garlic, a good shake of smoked paprika, Schwartz season all, a splash of Worcestershire sauce, wine, and some dried dill. Just before serving I added a splash of lemon juice for acidity. I also used much less water than the recipe asked for (just basically ‘rinsed’ out the tomato cans instead of using full cans) then simmered/reduced the sauce for ten mins before adding the fish. I didn’t use the butter beans. Served with new pots and green beans. Made a large amount, so I used the left over sauce the following day - mixed with a can of famous tomato soup then part blended - to make a fab soup served with crusty bread. Next time I will use tarragon or fennel seeds instead of the dill. Fennel is so fabulous with fish...but seeds are best.
Marsden11
30th Oct, 2017
5.05
I love this. I do add chilli flakes, garlic and smoked paprika. It's so delicious it's now one of our fave dinners.
greg_shaw1
18th Oct, 2017
Really tasty and full of flavour! I added garlic before the onions and red and yellow peppers just before adding the tomatoes, worked a treat, a great stew.
lyvia972
3rd Jun, 2017
5.05
Spot on! This recipe works very well. After reading the comments, I added less water and added in chilli flakes, paprika and dried parsley. I also added some white wine to the tomatoes. It was lovely, I will make it again without a shadow of a doubt.

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carolineteh
15th Dec, 2016
Could I substitute chickpeas for the butter beans?
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