Cod and Chorizo Stew

“This Spanish-style stew recipe is quick and easy, and perfect for alfresco dining”


1 tbsp olive oil

120g sliced cooking chorizo

1 large onion

1 tsp hot smoked paprika

A pinch of chilli flakes

75ml white wine

400g can chopped tomatoes

100g sliced roasted peppers

200g tinned chickpeas (drained and rinsed)

450g sustainable skinless cod fillet

A handful of chopped fresh flatleaf parsley


Heat the olive oil in a frying pan, add the chorizo and fry until just starting to crisp. Remove with a slotted spoon to a bowl and set aside.

Finely the onion then, in the same pan, soften it for 8 minutes over a low heat. Stir through the paprika and the chilli flakes and cook for 2 minutes more. Add the white wine, chopped tomatoes, roasted peppers and chickpeas. Season well, mix and bring to a simmer.

Chop the cod fillet into large chunks and add to the pan along with the crisp chorizo. Bubble gently for 3 minutes or until the cod is just cooked through. Taste and adjust the seasoning, if need be. Sprinkle over a handful of chopped fresh flatleaf parsley and serve with creamy mash or garlic bread.

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