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.
Serves
4
Total Time
45 Minutes
Ingredients
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
Method
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.
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 (octopusbooks.co.uk)
Photography by Issy Croker.
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