Cod and Chorizo Stew Recipe
This delicious cod, chorizo and butterbean stew is a tasty, budget-friendly fish supper. Made with easy storecupboard ingredients, with a rich and spicy tomato and red pepper sauce.
Servings: 4 people
Ingredients
- 150 g chorizo chopped
- 1 red onion finely chopped
- 1 red pepper sliced
- 3-4 tsp chopped garlic
- 1 tsp chopped chilli optional
- 1 tsp fennel seeds
- 1 tsp dried oregano
- 400 g tinned chopped tomatoes
- 400 g tinned butter beans drained
- 4 cod fillets skinless boneless
- Fresh parsley + lemon wedges to serve
Instructions
- Place the pan on a medium heat then add the chorizo pieces. Fry for 2-3 minutes until it starts to crisp up. It should release enough oil but you can add a little extra olive oil here if the pan is a bit dry.
- Add the red onion, garlic, chilli, fennel and oregano and fry on a low heat for 5 minutes until the onion starts to soften.
- Add the sliced red pepper, mix well and fry for another 2 minutes.
- Pour in the tinned tomatoes and drained butter beans, mix well. Bring to a simmer, place the lid on the pan and simmer for 5 minutes.
- Remove the lid. Nestle the cod fillets into the sauce, place the lid back on then cook for another 5 minutes or until the fish is cooked through. Serve garnished with fresh parsley and a lemon wedge, with rice or crusty gluten free bread.
Notes
- Storing: Any leftover cod and chorizo stew should be kept in the fridge or frozen. Simply reheat thoroughly in the microwave before eating.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Cod and Chorizo Stew and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
Serving: 1portion | Calories: 901kcal | Carbohydrates: 13g | Protein: 169g | Fat: 15g
