Cod and Chorizo Stew
Cod and chorizo go so well together in this hearty stew packed full of flavour.
Print Pin RateServings: 4
Ingredients
- 4 Cod fillets
- 300 g Baby potatoes cut into half
- 1 Onion diced
- 1 Carrot diced
- 2 Celery sticks diced
- 150 g Chorizo cut into chunks
- 4 Cloves of garlic chopped
- 400 g Tin of chopped tomatoes
- 400 ml Vegetable stock
- 400 g Tin of cannellini beans drained
- 1 Bunch of fresh parsley
Instructions
- Preheat the oven to 180℃.
- Par boil the potatoes for 6-7 minutes until a knife will cut through them. Drain and set aside.
- In a large frying pan, fry the onion, carrot and celery over a medium heat for 5 minutes, until the onions soften.
- Add the chorizo and cook for a further few minutes until the oil is released.
- Next, add the chopped garlic, stir well and cook for one more minute.
- Pour in the tinned chopped tomatoes, followed by the vegetable stock.
- Add the cannellini beans and the par boiled potatoes. Season and bring it to the boil.
- Stir through half of the chopped parsley. Then transfer the stew to an oven proof dish.
- Season the cod fillets then lay them over the top, submerging them slightly.
- Bake in the oven for 15 minutes, or until the fish has cooked.
- Finish with some more chopped parsley.
5 comments on “Cod & Chorizo Stew”
I used cod loin and it was delicious I was bought the cook book for Christmas and all the recipes I have made have been delicious and it’s so easy to follow the recipes
Delicious I used cod lion the recipe was so easy to follow I was bought the cook book for Christmas and I find it very easy to follow and all the meals I have made have gone down a treat and they all taste delicious
Hi,
Can you freeze this after it’s been cooked?
Thanks
Yes! 🙂
Delicious and easy to make. Will certainly be making it again soon!