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Cod, chorizo and potato stew
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110g chorizo, cut into 2cm slices
1 essential Waitrose onion, sliced
1 garlic clove, crushed
4 essential Waitrose potatoes, peeled and cut into 3cm chunks
227g can essential Waitrose chopped tomatoes
500ml fish stock
600g frozen cod fillets, defrosted and cut into 3 - 4cm chunks
1 x ½ x 20g pack flat leaf parsley
1. Heat a large pan over a medium heat and cook the chorizo for 2 - 3 minutes, then remove from the pan and set aside. Drain all but 1 tbsp of fat from the pan and use to cook the onion and garlic over a medium heat for 6 - 8 minutes until soft. Stir in the potatoes and cook for 3 minutes.
2. Add the tomatoes and fi sh stock, bring to the boil and simmer for 10 - 12 minutes until the potatoes are tender. Stir in the cooked chorizo. You can freeze the stew at this stage, letting it cool to room temperature first.
3. If cooking from frozen, defrost the stew overnight in the fridge or in a microwave, then reheat. Add the cod to the stew and simmer for 4 - 5 minutes until just cooked. Season and serve immediately, scattered with parsley.
Typical values per serving:
This recipe was first published in December 2011.