This cod and chorizo stew is quick, warming, and full of bold flavor. The smoky chorizo gives the base loads of depth, while the cod stays tender and juicy, gently poached in the tomato and bean stew. It’s a great one-pan dinner that’s ready in under 20 minutes — perfect for midweek, but solid enough to serve to guests.
Prep: 5 mins
Cook: 15 mins
Serves: 2
Ingredients
2 cod fillets (around 150g each, skinned)
4 pinches of salt
4 turns of cracked black pepper
1 small onion, finely diced
150g chorizo, diced
400g tin of mixed beans (drained and rinsed)
3 tbsp olive oil
400g tomato passata
1 tbsp smoked paprika
A large pinch of cayenne pepper
To finish:
- Juice of ½ lemon
- Extra virgin olive oil
- A small bunch of flat-leaf parsley, finely chopped
Method
- Season the cod.
Pat your cod fillets dry, then season with 2 pinches of salt and a few turns of cracked black pepper. Set aside while you prep the rest. - Start the stew base.
Heat olive oil in a large non-stick pan over medium-high heat. Add the diced onion and chorizo, along with the remaining salt and pepper. Cover and sauté for 3–4 minutes, stirring occasionally until the onion softens and the chorizo releases its oil and flavor. - Build the stew.
Add the mixed beans, tomato passata, cayenne pepper, and smoked paprika. Stir well and cook uncovered for another 3–4 minutes on medium-high heat, letting the sauce thicken slightly and the flavors come together. - Add the cod.
Turn the heat down to medium. Nestle the cod fillets into the stew — they should be about three-quarters submerged. If the stew looks too thick, add a splash of water. Cover and simmer gently for 5–6 minutes until the fish is just cooked through. No need to flip the fillets. - Finish and serve.
Take the pan off the heat. Add a good squeeze of lemon juice, a drizzle of extra virgin olive oil, and scatter over the chopped parsley. Serve straight from the pan at the table, with some crusty bread if you’ve got it.
Why This Cod and Chorizo Stew Works
This cod stew gets loads of flavor from the chorizo and smoked paprika, balanced by the brightness of lemon and parsley at the end. The beans make it hearty, and everything comes together in one pan — quick, satisfying, and seriously tasty.
