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Chorizo Cod Stew

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I hope you're ready for a divine treat today as I bring you this wonderful chorizo based dish. We absolutely loved it here at Nutty's kitchen, so much so, we had it two days on the trot with not a single morsel wasted!

Baked Cod & Chorizo Stew is a gorgeous Spanish dish that is just so wonderfully tasty, really easy to make and completely scrumptious. The unique combination of savory, smokey, spicy flavours of the chorizo along with the aromatic fragrances of garlic, pepper and paprika permeate through the whole dish (and your kitchen!) making it a complete taste sensation that will please and satisfy any appetite. For a light bite in summer, eat with shredded iceberg lettuce warmed through the sauce and which ever bread you choose or have. On grey days or in the winter time, serve with creamy mashed potatoes to make this a dish of pure indulgent heaven! The starchy, creamy butteriness of the mash really lifts the flavour of the cod and makes the dish delightfully satisfying.

Click the Method tab below to see a step by step guide on how to make baked Cod & Chorizo Stew along with a few pictures for reference :-)

chorizo cod stew plated 04

ingredients

Here's what you need :¬)

serves 4

  • 400g frozen cod
  • 200g spicy chorizo sausage sliced
  • 1 onion diced
  • 2 sticks celery diced
  • 1 red pepper diced
  • 1 Tbsp fennel seeds
  • 1 Tbsp garlic paste
  • 400g 1 tin cannellini beans or butter beans
  • 400g 1 tin plum tomatoes mashed
  • 1 OXO™ veg stock cube crumbled
  • salt and pepper ground in stages
  • 2 Tbsp olive oil

method

As always, chop & prepare everything. Leave your cod in the freezer until you're ready to set the dish into the oven.

Be sure to season each layer of vegetables with a little salt & pepper as you add them to the pan and don't forget to season your fish on both sides! I used a pointy sweet red pepper & cannellini beans but you could use butter beans if you prefer.

ingredients
ingredients
  1. Heat a heavy based pan, add your chorizo, crisp it up & let the oils release
fry the sliced chorizo
chorizo frying
  1. Preheat your oven to 180c
  2. Add the onions when the chorizo is crispy and the oils have been released
  3. Stir through & add celery
  4. Stir through & add peppers
  5. Push everything aside in the pan, add fennel seeds & garlic
  6. Crumble your stock cube into your tinned tomatoes
  7. Add your tinned tomatoes, veg stock cube & rinsed cannellini beans
add tomatoes
tomatoes added
add cannellini beans
cannellini beans added
stir through
cannellini beans added 01
  1. Bring everything to simmer, then get a shallow oven dish & set the mixture in it
  2. Get your frozen fish, season each side & push it down into the dish
season the cod
frozen cod fillets
push the cod into the stew
cod fillets added to baking dish 01
  1. Drizzle with olive oil
  2. Bake for 25 to 35 minutes — be guided by the pack of fish!

Please remember we are adding it to a hot stew base so the timings may vary slightly — check the fish after 25 mins.

bake in the oven until the fish is done
chorizo cod stew baked

Baked Cod & Chorizo Stew: serve with creamy mashed potatoes or, finely sliced iceberg lettuce & pitta bread.

baked chorizo cod stew
baked chorizo cod stew plated 04
with iceberg lettuce

Shredded iceberg lettuce warmed through the sauce makes for a delicious light meal when you don't want something too heavy.

baked chorizo cod stew
baked chorizo cod stew plated 05
with creamy mashed potatoes

Served with buttery, creamy mashed potatoes makes for the most indulgently tasty comfort food you can imagine.