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Cod and chorizo stew recipe
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Try your hand at making this delicious and heartwarming cod and chorizo stew. This one-pot wonder is bursting full of vibrant colours and full of gorgeous flavours. See method
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped finely
- 2 garlic cloves, chopped
- 150g chorizo, sliced
- 1 tbsp sweet smoked paprika
- 200g cherry tomatoes, halved
- 400ml passata
- 400g tin butterbeans, drained
- 1 tbsp red wine vinegar
- pinch caster sugar
- 450g pack frozen cod fillets
- handful flat leaf parsley, chopped
- crusty bread to serve
If you don't have cod, try using another white fish
Each serving contains
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Energy
1625kj
388kcal
19%
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Fat
17g
24%
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Saturates
5g
26%
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Sugars
12g
13%
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Salt
3g
49%
of the reference intake
Carbohydrate 21.4g
Protein 39.8g
Fibre 7.6g
Method
- Heat the oil in a high sided frying pan, add the onion, garlic and chorizo. Cook for 5 mins until the onion is starting to soften and the chorizo has released it's red oils. Stir in the paprika, cherry tomatoes, passata and butterbeans. Bring to a simmer then cook for a further 5 mins.
- Stir in the vinegar and sugar with some seasoning then nestle the cod fillets into the sauce and cover and cook for a further 20 mins, or until the fish is just cooked through. Remove from the heat and scatter over parsley, serve with crusty bread.
See more Main recipes
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