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Cod and Chorizo Stew

Cod and chorizo stew has been called, by its creators nonetheless, an absolute cinch to make. If you have seafood anxiety, this might be the recipe that turns the tide for you (fish puns! #sorrynotsorry). Chorizo, chickpeas, honey, tomatoes, skinless cod fillets, and a handful of curly kale make a filling and impressive stew.

A saucepan filled with a serving of cod and chorizo stew, 2 pita quarters, a dollop of sour cream, and a lemon wedge.

Adapted from Kirsty Scobie & Fenella Renwick | The Seafood Shack | Interlink Books, 2021

This is a wonderful heartwarming stew; it just feels wholesome and homey. The sour cream on top is, we think, really important and creates a lovely smooth finish. In the Shack, we always serve it with lemon and herb couscous and it goes down a storm.–Kirsty Scobie&Fenella Renwick

CAN I MAKE FISH STEW AHEAD OF TIME?

You definitely can. Make it up to a day ahead and rewarm it gently, and it won’t see any loss of flavor. Be gentle with the cod on reheating, so you retain a few nice chunks here and there. If you want to freeze a few portions, the authors confirm that this also freezes really well–just freeze before you add the cod and kale. Thaw the frozen portions and resume cooking at step 3.

Cod and Chorizo Stew

A saucepan filled with a serving of cod and chorizo stew, 2 pita quarters, a dollop of sour cream, and a lemon wedge.

A perfect meal for cold-weather nights. The combination of chorizo, chickpeas, honey, tomatoes, skinless cod fillets, and a handful of curly kale make a filling and impressive stew.

Kirsty Scobie & Fenella Renwick

Prep 20 mins

Cook 40 mins

Total 1 hr

Entree

British

6 servings

676 kcal

No ratings yet

  • In a large pot over medium heat, combine 1 tablespoon of oil and chorizo. Cook until the chorizo releases its oil, 2 to 3 minutes. Stir in onion, garlic, and red pepper and cook until softened, about 5 minutes.
  • Add the drained chickpeas, tomato paste, bouillon cube, cumin, smoked paprika, cayenne, and honey, and fry for 5 minutes. Stir in the canned tomatoes and simmer until thickened, about 15 minutes more. Taste and season with salt and pepper.

  • In a large skillet over medium heat, warm the remaining tablespoon of oil. Get the pan nice and hot, then add the pieces of cod, and season with salt and pepper. Sear the fish until just cooked through, 3 to 4 minutes.
  • Pour the tomato and chorizo stew into the skillet along with the kale and simmer until the cod flakes apart and the kale is tender, about 5 minutes.

  • Serve with toasted pita, sour cream, and a wedge of lemon.

Serving: 1servingCalories: 676kcal (34%)Carbohydrates: 27g (9%)Protein: 113g (226%)Fat: 10g (15%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 271mg (90%)Sodium: 724mg (31%)Potassium: 2616mg (75%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 928IU (19%)Vitamin C: 15mg (18%)Calcium: 149mg (15%)Iron: 4mg (22%)

Recipe Testers’ Reviews

Originally published October 10, 2021

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