Spicy Chorizo & Cod Stew
A quick and satisfying fish stew with spicy chorizo and creamy butter beans, ready in under half an hour.
- Prep10 min
- Cook17 min
- Total27 min
- DifficultyEasy
- Servings4
This easy one-pot stew is perfect for a busy weeknight. The smoky chorizo infuses the broth with rich flavor, while the cod stays tender and flaky.
Giant butter beans add a creamy texture and make the dish extra hearty. Serve with crusty bread to soak up every last drop of the delicious sauce.
Ingredients
Servings
Converted amounts are rounded.
Method
- Heat the olive oil in a deep frying pan over medium heat. Add the finely chopped onion and cook for 5 minutes, until softened.
- Add the chopped chorizo and cook for another 2-3 minutes, stirring occasionally, until it releases its oils and the onion is coated.
- Pour in the chopped tomatoes. Fill the empty tomato can with water and add that as well. Season with salt and pepper, then bring to a boil.
- Season the cod fillets with salt and pepper. Gently place them into the pan, nestling them into the sauce. Reduce the heat to low and let it simmer gently for about 7 minutes.
- Gently stir in the giant butter beans and cook for 1-2 more minutes, until heated through.
- Sprinkle the chopped parsley over the stew and serve immediately in bowls.
💡 Tips
- If you can't find giant butter beans, use regular canned butter beans or cannellini beans.
- Serve with crusty bread to soak up the flavorful sauce.
- For extra heat, add a pinch of smoked paprika or chili flakes with the chorizo.
Inspired by a recipe from BBC Good Food