Cod & chorizo stew

Cod & chorizo stew

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(106 ratings)

Prep: 10 mins Cook: 17 mins


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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  • 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



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

  • 200g cooking chorizo, chopped into small pieces



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

  • 400g can chopped tomatoes
  • 4 cod fillets



    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



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


  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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27th Jan, 2020
I used hake in this recipe as it is more sustainable. I took the advice of previous posters and added 2 cloves of garlic with the onions, some fennel seeds, lots of smoked paprika and a splash of Worcestershire sauce. I added a glut of white wine before adding the tomatoes, along with half a vegetable stockpot for added flavour. With these additions, it was really delicious served with green beans and crusty bread. A definite keeper!
6th May, 2020
Thank you, tried your additions and it was delicious, the fennel seeds were the main game changer for me...
22nd Dec, 2019
Lovely & quick! As per previous comments, I halved the amount of water. I also added half a garlic clove with the onion & a pinch of sugar with the tomatoes. I find there's no need for potatoes on the side, just some crusty bread or even garlic bread.
20th Sep, 2019
Excellent and easy dish! Though personally I used a lot less water and added some cayenne pepper. Five stars.
Becki Newman's picture
Becki Newman
21st Aug, 2019
Had this as a Sunday night treat and it blew me and my partner away. Such a good recipe, its gone straight in my file and we're definitely going to have it again. So quick and easy and i'm so pleased it worked with frozen fish! I chucked in some olives and found it really added something.
12th Aug, 2019
I took the advice of the other posters and added some paprika. I used cod from frozen and it turned out perfectly :) Nice healthy dinner in a rush!
31st Aug, 2018
Delicious! I docked one star as the recipe itself needs all the suggestions in the comments. I duly added less water, extra smoked paprika, dill, lea and perrins, king prawns and some frozen spinach. I also used frozen white fish and it cooked in the same amount of time. Fantastic and all the family loved it. Will definitely cook again.
6th Aug, 2018
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
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.


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