Cod and chorizo stew recipe

37 ratings Rate
  • Serves 4
  • 15 mins to cook
  • 388 calories / serving
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Try your hand at making this delicious and heartwarming cod and chorizo stew. This one-pot wonder is bursting full of vibrant colours and full of gorgeous flavours.

  1. Heat the oil in a high sided frying pan, add the onion, garlic and chorizo. Cook for 5 mins until the onion is starting to soften and the chorizo has released it's red oils. Stir in the paprika, cherry tomatoes, passata and butterbeans. Bring to a simmer then cook for a further 5 mins.
  2. Stir in the vinegar and sugar with some seasoning then nestle the cod fillets into the sauce and cover and cook for a further 20 mins, or until the fish is just cooked through. Remove from the heat and scatter over parsley, serve with crusty bread.

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  • Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped finely
  • 2 garlic cloves, chopped
  • 150g chorizo, sliced
  • 1 tbsp sweet smoked paprika
  • 200g cherry tomatoes, halved
  • 400ml passata
  • 400g tin butterbeans, drained
  • 1 tbsp red wine vinegar
  • pinch caster sugar
  • 450g pack frozen cod fillets
  • handful flat leaf parsley, chopped
  • crusty bread to serve
  • Energy 1625kj 388kcal 19%
  • Fat 17g 24%
  • Saturates 5g 26%
  • Sugars 12g 13%
  • Salt 3g 49%

of the reference intake
Carbohydrate 21.4g Protein 39.8g Fibre 7.6g


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