Spanish-inspired · Fish
Cod & chorizo stew
Flaky cod and creamy butter beans in a rich tomato broth, with smoky chorizo and sherry vinegar for depth.
- Serves 2
- About 1¼ hours
- Main course
Ingredients
- 2 tbsp olive oil
- 1 large onion, very finely diced
- 1 red pepper, finely diced
- 4 garlic cloves, finely chopped
- 200g cooking chorizo, diced
- 1 tsp smoked paprika
- 1 tbsp tomato purée
- 150ml dry white wine
- 1 × 400g tin chopped tomatoes
- About 300ml fish or chicken stock
- 2 bay leaves
- Pinch of chilli flakes (optional)
- 4 cod or hake fillets, cut into large chunks
- 1 × 400g tin butter beans, drained
- Small bunch of parsley, chopped
- 1–2 tsp sherry or red wine vinegar
- Salt and black pepper
Method
- Heat the olive oil over a medium-low heat. Add the onion, pepper and a pinch of salt. Cook for 15–20 minutes until very soft.
- Add the garlic and cook for 1 minute.
- Add the chorizo and cook for 5–7 minutes until it releases its oils.
- Add the smoked paprika and tomato purée. Cook for 2–3 minutes until slightly darkened.
- Pour in the wine and reduce by at least half.
- Add the tomatoes, stock, bay leaves and chilli flakes. Simmer uncovered for 20–30 minutes until slightly thickened.
- Add half the beans, mash them lightly into the sauce and simmer for 5 minutes.
- Season the fish and nestle it into the stew. Simmer gently for 5–7 minutes without boiling or stirring.
- Add the remaining beans, parsley and vinegar. Check the seasoning and serve.