Fried cod with chorizo and chickpea stew

[jcallaghan]

• Serves: 4
• Prep Time: 15 minutes
• Cook time: 45 minutes
• Total Time: 1 hour

Ingredients

• 200g tinned chickpeas, drained and rinsed
• 900ml of chicken stock
• 1 tbsp olive oil
• 120g chorizo, diced
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 tsp hot smoked paprika
• 2 tsp sweet smoked paprika
• 100ml red wine
• 400g tin chopped tomatoes
• 2 tbsp fresh oregano
• 300ml water
• 500g skinless cod fillet, cut into large pieces
• ½ tsp caster sugar
• 1 tsp dried chillies
• Fresh parsley
• Seasoning, to taste

Method

1. TBC

Notes

1. Try serving with garlic aioli mayo.

Pictures

Reference

• Spanish cod stew with chickpeas
• Skrei with Chickpea and Chorizo Stew Recipe

[jcallaghan]

Ingredients

• 1 tbsp. olive oil
• 120 g sliced cooking chorizo
• 1 large onion, chopped
• 2 tsp. hot smoked paprika
• 2 tsp. sweet smoked paprika
• 100 ml red wine
• 400 g tin chopped tomatoes
• 2 tbsp. chopped fresh oregano
• 300 ml water
• 200 g tinned chickpeas (drained weight), rinsed
• 500 g skinless sustainable cod fillet, cut into large pieces
• a good pinch of caster sugar
• a good pinch of crushed dried chillies
• a handful of chopped fresh flat-leaf parsley
• salt and black pepper

Method

1. Heat the oil in a large frying pan and fry the chorizo over a medium heat for 3–4 minutes until just starting to become crisp. Remove with a slotted spoon to a bowl and set aside.
2. Add the onion to the pan along with the hot and sweet paprikas and the crushed chilli. Cook for 8–10 minutes until softened, stirring occasionally. Add the red wine, tomatoes, oregano, water and sugar. Season with salt and pepper. Bring to a simmer and cook for 20 minutes.
3. Return the chorizo to the pan and add the chickpeas and the pieces of cod. Bubble gently for 3–4 minutes until the cod is just cooked. Taste and add more seasoning, if needed. Sprinkle with the parsley and serve.

House Beautiful

Spanish cod stew with chickpeas

From the team behind The Great British Bake Off, this Spanish stew has combination of rich chorizo with tender chickpeas and flaky cod and is deliciously spicy.

[jcallaghan]

Ingredients

SKREI

• 4 Skrei cod fillets, each weighing 200g, skin-on
• olive oil, for pan-frying and finishing
• salt

  CHICKPEA AND CHORIZO STEW

• 300g of dried chickpeas
• 4 tbsp of extra virgin olive oil
• 2 garlic cloves, chopped
• 1 onion, chopped
• 2 carrots, chopped
• 300g of fresh chorizo, spicy
• 900ml of chicken stock
• 1 bay leaf
• 2 medium potatoes, cubed
• sea salt
• freshly ground black pepper
• 1 handful of flat-leaf parsley, chopped (optional)

Method

1. Soak the chickpeas in lots of cold water for a minimum of 6 hours before you intend to cook them. Overnight is best.
2. Heat the oil for the stew in a saucepan and lightly fry the chopped garlic, onion and carrots. When the vegetables are nicely golden, slice the chorizo and add to the pan. Sauté until brown all over.
3. Add the stock and the bay leaf. Bring to the boil, add the chickpeas and the potatoes and cook for about 1 hour, nibbling occasionally to see if the chickpeas and potatoes are cooked. Skim off any foam or chorizo fat that comes to the surface during cooking.
4. Once the chickpeas are soft but not mushy, season to taste. Add a little boiling water if you would like a more soupy consistency.
5. To cook the fish, heat the oil in a heavy-based frying pan over a medium heat. Once the pan is hot, season the skin with a little salt and pan-roast the skin-side down until golden and crisp. This will take 2–3 minutes.
6. Gently turn the fillets over and continue to cook for another 2–3 minutes until the flesh turns white and starts to firm up. Remove from the heat and allow to rest and cook through a little further for 2 more minutes until the centre is almost cooked.
7. Divide the stew between four bowls, drizzle a little olive oil over the top and scatter on some parsley if you have any.

Great British Chefs

Skrei with Chickpea and Chorizo Stew Recipe

José Pizarro serves up beautifully flaky pan-fried Skrei on a bed of chickpea and chorizo stew in this stunning recipe.