Cod and chorizo stew recipe
15 Minute
High in Protein
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.
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  • 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


  • 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.

  • 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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