A lovely cod and chorizo stew with a Spanish element. It makes a great bowl dinner and is great served with pieces of nice bread and butter. Based on a Tom Kerridge recipe but changed a little.
Fish wise this works fine with Cod or any other similar white fish. Just watch the cooking time. Less is more. Fish overcooks very easily and becomes unpleasant.
This a good freezer dish because you can make the tomato chorizo stew part in advance and freeze it. Then the fish can be done after defrosting and reheating, with the spinach added at the end.
If you are not keeping the stew for later do the fish part first as it needs at least an hour in the saffron.
- 4 tbsp olive oil
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 2 red chillies, chopped
- 4 cooking chorizos (we find the raw chorizo style sausages that are a bit like a British banger work quite well, or you can go for the more Spanish style but they may be a bit more intense)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 bay leaves
- 1 cinnamon stick
- 200ml chicken stock
- 400g tin chopped tomatoes
- 1 can butter beans, drained and rinsed
- Salt and black pepper, to taste
- 1 pinch saffron
- 4 pieces of cod loin (skinned), nice thick pieces about 5-6cm square and 2-3cm thick if you can find them
- 200g spinach leaves
- Lay out a piece of cling film for each cod fillet on the counter. Lightly break up the saffron with a mortar and pestle and sprinkle half of it over the cling film. Put each cod fillet on top of the saffron cling film then sprinkle the remaining saffron over the tops. Wrap tightly in the cling film and place in the fridge for 1-2 hours. (If you are making the stew and then freezing it then skip preparing the fish until you defrost and want to heat the dish.)
- Preheat the oven to 170C/325F/Gas 3.
- Place a casserole on the heat with the olive oil then add the onions, grated garlic and red chillies and cook over a medium heat for 10-12 minutes, or until the onion has softened.
- Skin the chorizo sausages then slice into bite-sized chunks and add it to the casserole. Cook for a further 5 minutes, or until the red paprika oil comes out of the sausage. Add the cumin, paprika, bay leaves and cinnamon stick. Cook for a further 3-4 minutes.
- Add chicken stock and tinned tomatoes. Bring to the boil then cook in the oven for 45 minutes.
- Remove from the oven and season to taste with salt and freshly ground black pepper. Stir in the drained can of beans.
- Take the cod from the fridge then remove the cling film, and place on top of the cooking stew, replacing the lid. Don’t submerge it. The cod will sit on top of the sauce and cook in the steam from the casserole.
- Transfer to the oven for 12-15 minutes, or until the fish is cooked. (Thin fillets may only need 5-6 minutes, beware of overcooking.)
- Take the casserole from the oven then gently lift the fish from the pot and place on a warmed plate.
- Stir the spinach and stir into the stew until it is just wilted.
Serve the cod and chorizo in bowls. Spoon some stew into the bowl then place the cooked fish on top. Serve with good fresh bread and butter on the side.