zoom Cod, tomato & chorizo stew

    Save to your scrapbook

    Cod, tomato & chorizo stew

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Cod, tomato & chorizo stew

    • Preparation time: 15 minutes + standing
    • Cooking time: 55 minutes
    • Total time: 1 hour 10 minutes + standing

    Serves: 4


    2 green peppers
    2 tbsp olive oil
    4 cloves garlic
    200g cooking chorizo, sliced
    400g can chopped tomatoes
    400g can cannellini beans, drained and rinsed
    2 x 240g packs cod fillets
    25g pack coriander, most roughly chopped, a few sprigs reserved
    1 lemon, quartered, to serve 


    1. Preheat the oven to 220ºC, gas mark 7. Coat the green peppers with ½ tbsp oil, put on a baking tray and roast for 30 minutes, turning halfway, until blackened in parts and soft. Carefully transfer to a bowl, cover with a plate and set aside for 10 minutes. When cool enough to handle, peel and discard the charred skin, stalks and seeds from the peppers, then thickly slice.

    2. Finely slice 3 of the garlic cloves. Put the chorizo in a deep-sided frying pan set over a medium-high heat with ½ tbsp olive oil. Cook, stirring, for 5 minutes, until the chorizo is sizzling and beginning to colour. Add the sliced garlic and cook for 1 minute more, then add the tomatoes. Add a splash of water to the empty tomato can and stir in, along with the beans and roasted peppers; season. Bring to the boil and simmer for 5 minutes. Sit the cod fillets on top and turn the heat down to low. Cover with a lid and simmer gently for 10-12 minutes, depending on the thickness of the fish, until the cod is opaque in the centre and the chorizo is cooked through.

    3. Meanwhile, using a pestle and mortar, pound the remaining garlic clove to a paste with a pinch of salt. Add the chopped coriander and continue to pound to a rough paste. Stir in the remaining 1 tbsp olive oil and spoon a little of this herb paste over each cod fillet. Scatter with the coriander sprigs to serve, and accompany with the lemon wedges for squeezing over.  

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars