Cod & Chorizo Stew

This is a recipe from Fenella Renwick and Kirsty Scobie, founders of celebrated restaurant The Seafood Shack in Ullapool. The Cod & Chorizo Stew recipe is from their book The Seafood Shack: Food & Tales from Ullapool. It’s delicious and I highly recommend trying it.

Cooking Time
45
Portions
1

Ingredients

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  •   Dash Vegetable or Rapeseed Oil
  • g Chorizo, sliced and halved into nice chunks
  •   White Onion, chopped
  •   Garlic Cloves, finely chopped
  •   Red Pepper, chopped
  • g Chick Peas, drained and rinsed
  •   tbsp Tomato Purée
  •   Fish Stock Cube
  •   tsp Ground Cumin
  •   tsp Smoked Paprika
  •   tsp Cayenne Pepper
  •   tbsp Honey
  • g Chopped Tomatoes
  •   Skinless Cod Fillets, cut into large chunks
  •   handfulls Curly Kale, Sliced
  •   Salt and Pepper

  • 1

    Step 1

    Cook the chorizo in a pan until it releases its oil, then add in the onions, garlic and red pepper. Cook these down for about five minutes until soft and sweet.
  • 2

    Step 2

    Add the drained chickpeas, tomato purée, the crumbled stock cube, cumin, smoked paprika, cayenne and honey and fry off for another five minutes. Stir in the tinned tomatoes and simmer for 15 minutes more. Taste and season with salt and pepper.
  • 3

    Step 3

    Heat a frying pan on a medium heat and add a splash of oil. Add the cod pieces, then season with salt and pepper. You want to sear the fish until it is only just cooked.
  • 4

    Step 4

    Add your tomato and chorizo stew mix to the pan along with the kale and simmer for another five minutes, until the cod flakes apart and the kale is tender.

Ingredients

  • Dash Vegetable or Rapeseed Oil
  • 100 g Chorizo, sliced and halved into nice chunks
  • 1 White Onion, chopped
  • 2 Garlic Cloves, finely chopped
  • 1 Red Pepper, chopped
  • 400 g Chick Peas, drained and rinsed
  • 1 tbsp Tomato Purée
  • 1 Fish Stock Cube
  • 1 tsp Ground Cumin
  • 2 tsp Smoked Paprika
  • 1 tsp Cayenne Pepper
  • 1 tbsp Honey
  • 800 g Chopped Tomatoes
  • 4 Skinless Cod Fillets, cut into large chunks
  • 4 handfulls Curly Kale, Sliced
  • Salt and Pepper

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Cod & Chorizo Stew