Name: Cod & Chorizo Stew Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Spanish
Ingredients: 1 tbsp olive oil; 1 large onion, finely chopped; 200g cooking chorizo, chopped into small pieces; 400g can chopped tomatoes; 4 cod fillets; 400g can butter beans, drained; ½ small pack parsley, roughly chopped

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Introduction

This Cod & Chorizo Stew is a flavorful and comforting dish that combines tender cod fillets with spicy chorizo and hearty butter beans. It’s a quick, one-pan meal perfect for cozy dinners. The rich tomato base and fresh parsley add bright layers of taste.

The image shows a dark pan filled with a vibrant tomato-based stew topped with four white fish fillets. The stew has chunks of deep red tomatoes, golden beans, and small pieces of browned vegetables, creating a rich texture. The fish fillets are placed evenly on top, with a slightly flaky surface and a light golden tint on the edges. Fresh green chopped herbs are sprinkled over the whole dish, adding a fresh contrast to the warm colors. The pan rests on a dark blue cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 large onion, finely chopped

200g cooking chorizo, chopped into small pieces
400g can chopped tomatoes

4 cod fillets
400g can butter beans, drained

½ small pack parsley, roughly chopped

Instructions

Step 1: Heat the olive oil in a deep frying pan over medium heat. Add the finely chopped onion and cook for about 5 minutes until it starts to soften.
Step 2: Add the chopped chorizo to the pan and cook for a few more minutes. The chorizo will release its flavorful oil that coats the onion.

Step 3: Pour in the chopped tomatoes along with an equal amount of water (using the empty tomato can to measure). Season with salt and pepper, then bring the mixture to a boil.
Step 4: Season the cod fillets with salt and pepper. Nestle them carefully into the boiling tomato and chorizo sauce.
Step 5: Reduce the heat to low and gently simmer the stew for about 7 minutes, until the cod is cooked through and flakes easily with a fork.

Step 6: Stir in the drained butter beans and cook for another 1-2 minutes until heated through.
Step 7: Scatter the roughly chopped parsley over the stew, then serve immediately in bowls for a warming, delicious meal.

Tips & Variations

Use smoked paprika along with chorizo for an extra smoky flavor.

Substitute butter beans with cannellini or kidney beans if preferred.
For a spicier stew, choose a hot chorizo or add a pinch of chili flakes.
Serve with crusty bread or over steamed rice for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until piping hot. Be careful not to overcook the cod during reheating to keep it tender.

How to Serve

A black pan filled with three large pieces of white fish fillets on top of a chunky red tomato sauce mixed with white beans and small pieces of vegetables. The fish fillets are moist with a slightly glossy texture, sprinkled with bright green chopped herbs and a light dusting of black pepper. The pan rests on a blue cloth over a white marbled surface. In the lower left corner, a portion of a white plate with some beans is visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cod fillets for this stew?

Yes, you can use frozen cod. Just thaw thoroughly before cooking to ensure even cooking and avoid excess moisture in the stew.

Can this stew be made ahead of time?

This stew is best enjoyed fresh, but you can prepare the tomato and chorizo base ahead and add the cod and beans just before serving for the best texture.