Cod and Chorizo Stew

We like cod and we like chorizo so this is a firm favourite in our house when we need a quick, easy meal. If you are making a tapas style meal you can split the fish when cooked into smaller portions and serve a small piece of cod with a scoop of the chorizo and bean sauce. This is so flexible it can be presented and served in many different ways including with the microwaveable potatoes with herbs from your favourite supermarket, thrown on top of your favourite pasta, or just eaten with a crusty baguette smothered in high quality salted butter.

I use a small electric blender to chop the onions so they are nice and fine. You can also use “on the vine” tomatoes if you prefer and these should be chopped so they look similar to the ones in a can (not too finely chopped).

Ingredients

• 1 Tablespoon of Olive Oil
• 1 Medium Onion
• 1 Spanish Chorizo Ring
• 1 Tin of Chopped Tomatoes
• 4 Cod Loin Fillets (skinless is best)
• 1 Tin of Butter Beans (or chick peas if you prefer)
• Salt and Pepper for seasoning
• 1 Teaspoon of Paprika (optional)
• Fresh Parsley (optional and can be curly or flat leaf)
• 300ml Chicken Stock (optional)

Preparation

• Finely chop the onion
• Cut the chorizo ring in half, remove the “skin”, cut diagonally into slices about the thickness of a pound coin
• Drain the butter beans (or chick peas if you are using them instead) and rinse under cold water
• If using fresh tomatoes chop them into small chunks
• Make your chicken stock (if using)
• Chop a small handful of parsley (if using)

Method

1. Fry the onion in the olive oil over a low heat in a casserole pot of deep frying pan with the lid on until the onions are soft which should take about five minutes. Don’t let them go brown; you want them to stay white and just soften a bit.
2. Add the sliced chorizo and mix it with the softened onions.
3. Cook over a low heat until the oil is released which takes about four minutes).
4. When the chorizo has released some oil add the paprika (if using). Whether you add paprika or not you should give the pan a really good stir to make sure the onions are nicely coated and coloured by the oil.
5. Add the chopped tomatoes.
6. If you are using chicken stock add it to the pan. If you are not using chicken stock you can fill the tomato can with water and pour that into the pan instead. Add some salt and pepper plus a teaspoon of paprika to the pan, give it a good stir, put the lid back on, turn the heat up and bring it to the boil.
7. Whilst the pan is coming to the boil, season the cod with a little salt and black pepper.
8. Add the cod to the pan and turn the heat down to low. The cod should ideally sit just under the liquid in the pan.
9. Simmer for about six minutes.
10. Whilst the pan is simmering make your rice, pasta, or potatoes (or have a glass of Spanish wine if you skipping an accompaniment).
11. Add the butter beans (or chick peas if using) and simmer gently for another three or four minutes (until the butter beans / chick peas are warmed through and feel soft).
12. Add the chopped parsley and turn the heat off.
13. Leave to stand for two or three minutes.
14. Scoop the fish into a bowl, spoon some scoops of the chorizo/tomato/beans mixture over the cod, add your accompaniment and serve.