Cod & Chorizo Stew – Spanish-Inspired Comfort in a Bowl

Cod & Chorizo Stew is a hearty, one-pot wonder packed with bold Spanish flavours, making it the perfect midweek dinner or weekend comfort food. This easy and budget-friendly dish combines smoky chorizo, flaky cod, and creamy white beans in a rich tomato base—ideal for fish lovers and family meals alike.

Rustic cod and chorizo stew served in bowls with lemon wedges, tender white beans, and a herby tomato broth, garnished with leafy greens.

Prep Time: Under 30 mins
Cook Time: 30–60 mins
Serves: 4
Dietary: Dairy-free, Egg-free, Nut-free, Pregnancy-friendly

Ingredients

For the stew:

• 300g cod fillet, skinned and cut into chunks (or flake after cooking)

• 2 tsp olive oil

• Salt, to taste

• Black pepper, to taste

• 125g chorizo, thickly chopped

• 1 onion, chopped

• 1 celery stick, chopped

• 3 garlic cloves, crushed

• 1 tbsp fennel seeds

• 150g cherry tomatoes, halved

• 2 x 400g tins chopped tomatoes

• 2 x 400g tins white beans (butter, haricot or cannellini), drained and rinsed

• 1 lemon, zested and cut into wedges

To serve:

• Salad leaves, steamed kale or tenderstem broccoli

Method

1. Preheat your oven to 200°C (180°C Fan) / Gas 6.

2. Heat a shallow, ovenproof casserole dish over medium heat. Add the chorizo and fry, stirring, until golden and crisp, releasing its oil.

3. Reduce the heat. Stir in the onion and celery and cook for 5–8 minutes until soft. Add the garlic, fennel seeds, and cherry tomatoes. Cook for 2–3 minutes until fragrant.

4. Stir in the chopped tomatoes and white beans. Cover and simmer gently for 10 minutes.

5. Season the stew generously with salt and black pepper. Nestle the cod chunks or fillets into the sauce, pressing them down lightly so they’re half submerged. Drizzle with olive oil and finish with an extra twist of black pepper.

6. Transfer to the oven and bake for:

   12–15 minutes for cod chunks

   18–20 minutes for whole fillets

7. Check that the fish is opaque and flakes easily.

8. Top with lemon zest and lemon wedges. Serve hot with steamed greens or a fresh salad.

Perfect With: Crusty sourdough, a chilled glass of Albariño or Verdejo, and a side of roasted seasonal vegetables.

(This recipe is adapted from BBC Good Food.)