Cod & Chorizo Stew

This stew might be quick to make but it's full of flavour – and tastes even better as leftovers the next day. A year-round dish, this is warming and comforting – and not just when it’s cold outside.
Photography: ISSY CROKER
Total Time
45 Minutes
2 tbsp of olive oil
200g of cooking chorizo, chopped into bite-sized chunks
1 large onion, roughly chopped
3 garlic cloves, finely sliced
2 celery sticks, chopped
2 red peppers, deseeded & chopped
1 tsp of coriander seeds
1 tsp of fennel seeds
400ml of red wine
1 tbsp of tomato purée
2 × 400g cans of chopped tomatoes
½ tsp of dried chilli flakes
200g of couscous
1 vegetable stock cube
300ml of boiling water
400g of cod fillets
½ bunch of flat leaf parsley leaves
1 lemon, cut into wedges
Salt & black pepper
Step 1
Heat the olive oil in a large pan over a medium heat and chuck in the chorizo. Fry for a few minutes or until it starts to release a little of its oil, then add the onion and garlic and fry for a further 5 minutes.
Step 2
Add the celery and peppers, along with the coriander and fennel seeds and fry for a further 5 minutes. Pour in the wine and let it evaporate a little, then add the tomato purée, chopped tomatoes and dried chilli flakes and season with salt and pepper.
Step 3
Meanwhile, bring the kettle to the boil. Place the couscous in a medium mixing bowl. Pop the stock cube into a measuring jug and pour over the measured boiling water, then give it a good mix. Pour 200ml of the stock over the couscous and cover or place a lid on top. Leave to steam for 5-8 minutes.
Step 4
Pour the remaining stock into the tomato pan and bring to the boil. Carefully nestle the cod fillets into the sauce so they are mostly covered, then pop a lid on the pan and simmer for 5 minutes.
Step 5
Fluff the couscous with a fork. When the fish is lovely and flaky, serve the stew with a
sprinkle of parsley leaves, with lemon wedges and some fluffy couscous on the side.

Love.Food.Family Recipes from the Kitchen Disco by Sophie Ellis-Bextor and Richard Jones, published by Hamlyn, £20 hardback (

Photography by Issy Croker.

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