This stew is so delicious and it’s a real comfort food superstar! I love fish and chorizo is one of my all-time favourite things, so for me this is all I need on a chilly Autumn evening. It doesn’t hurt that the recipe only takes about half an hour to make from start to finish. Be sure to bookmark this one for busy evenings when you don’t have too much time to make a delicious dinner.
This recipe can be gluten-free and dairy-free, but if these are dietary requirements for you, it’s important to make sure that the chorizo you use is free from both gluten and dairy.
I’ve specified cod in the recipe, but you could absolutely use any other flaky white fish of your choice. I’ve used cod because that’s what’s available at my local shop, but there are lots of options that would work here including haddock, hake, pollock or white sea bass. I’ve suggested passata here because I’m not a fan of chunky tomatoes in sauces or stews, but you could use tinned chopped tomatoes instead if you prefer.
To serve, I like to pile my Cod, Chorizo & Kidney Bean Stew on top of a bed of rice. Either brown rice or white rice will work. If rice is not your thing, don’t let my suggestion be the reason you don’t make this stew recipe. Serve it with potatoes or salad or even on its own with a chunk of crusty bread.
Serves 4
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon dried chilli flakes
- 190g cooking chorizo, chopped into bite-sized pieces
- 250g cod fillets
- Salt & pepper
- One 400g tin kidney beans, rinsed and drained
- One small tin (198g) of sweet corn, rinsed and drained
- Handful of fresh parsley chopped to sprinkle for serving (optional)
- 2 bags microwave rice to serve
Method
- Heat the olive oil over medium-high heat in a large frying pan or casserole that will fit everything later and has a lid. Add the chill flakes and garlic and cook while stirring for a minute or two until the garlic is soft.
- Add the chorizo and continue cooking until it starts giving off its orange oil.
- Add the fish fillets to the pan and sprinkle them with a little salt & pepper.
- Pour in the passata. Swill a little water in the jar to get all the dregs. Don’t get carried away here – we want everything out of the passata jar, but we do not want a super wet stew.
- Stir in the beans and corn. Reduce the heat to medium-low, clamp on the lid and cook for about 15 minutes.
- After the 15 minutes is up, remove the lid, give the stew a stir to break up the fish fillets and crank up the heat to medium high. Continue cooking, uncovered for another 5 minutes. During this time you can microwave the rice and start plating it.
- When the stew is done, spoon it onto the beds of rice you’ve prepared and sprinkle it with some finely chopped fresh parsley from a height.
