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Cod and chorizo stew
Easy
30 minutes
4
Amount Per Serving: Calories 340; Carbohydrate 28g; Fat 25g; Protein 25g; Cholesterol 60mg; Sodium 380mg; Potassium 670mg; Fiber 6g
A nice chunky flavorful stew recipe. The combination of cod and chorizo works. This recipe makes a large batch of cod and chorizo stew. With leftovers for 2-3 meals.
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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped finely
  • 2 garlic cloves, chopped
  • 150g chorizo, sliced
  • 1 tablespoon sweet smoked paprika
  • 200g cherry tomatoes, halved
  • 400ml passata
  • 400g tin butterbeans, drained
  • 1 tablespoon red wine vinegar
  • Pinch of caster sugar
  • 450g pack frozen cod fillets
  • Flat-leaf parsley, chopped
  • Crusty bread to serve

Method

  • Heat the oil in a large saucepan and cook the onion and garlic until softened.

  • Add the chorizo and cook until the fat is released and the meat is lightly browned.

  • Add the paprika and tomatoes and stir through to coat. Season.

  • Add the passata, butterbeans, and capers.

  • Bring to a simmer, then cover and simmer for 20 minutes.

  • Add the cod, cover, and cook for 6 minutes.

  • Remove the pan from the heat and stir in the parsley and vinegar.

  • Scatter with additional parsley.

  • Serving Suggestions: Serve warm with crusted bread.

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