Cod and Chorizo Stew Recipe
Spanish chorizo partners beautifully with white fish, the smokiness of the pimento infused sausage adding depth to the fish and turning it into a hearty satisfying dish that works well in summer or winter. This stew has a base of fresh tomatoes, but you can use good tinned tomatoes too. It can easily be turned from stew to soup by adding double the amount of stock, so that there is plenty of liquid with delicious pieces of fish and chorizo to eat and a hunk of crusty bread to dip into it.
- 1kg fresh ripe tomatoes
- 5 cloves garlic
- 3 tablespoons olive oil
- Pinch sugar
- Salt and pepper
- 500g fresh cod
- 250ml / 1 cup fish stock
- 2 onions, peeled and sliced
- 350g Spanish chorizo
De-skin and chop your tomatoes if using fresh ones. Peel and crush 2 cloves of garlic. Heat 2 tablespoons olive oil in a heavy based pan.
Sweat the garlic in the oil over a low heat for two minutes, then add the chopped tomatoes with a seasoning of salt and pepper and a pinch of sugar. Cook the tomatoes over a low heat for about an hour until they become a thick sauce.
Prepare the fish, removing any skin and bones and cutting it into chunks. Cut the chorizo into bite-sized slices or chunks. Slice 3 cloves of garlic finely.
Heat 1 tablespoon of oil in a frying pan and add the chorizo cooking it for a few minutes. Add the onions and sliced garlic to the chorizo and cook gently until the onion is soft and translucent.
Warm the fish stock. When the tomato is ready, add the contents of the chorizo pan and the fish stock. Cook over a moderate heat for about 15 minutes.
Add the chunks of cod to the pan and cook for about 5 minutes until the fish is cooked through.
Taste for seasoning. Serve in bowls with chunks of bread to mop up the juices.
Known for its rich red colour, equally delicious eaten in slices as tapas or used in cooking. Smoky, earthy, sweet with a gentle tang, Spanish chorizo has been a staple of Spanish cuisine for centuries.