Cod and Chorizo Stew

I love fish. When we eat out I often look for fish on the menu and whenever we go to the beach I try as much fresh seafood as I can. I just love the flavours. Yet it’s something we rarely cook ourselves. At the moment, we’re making a real effort to have some fun trying out new ideas and cod and chorizo stew is something I wanted to have a go at.

Fish stew isn’t something I’d ever tried, but I love the tastes of both cod and chorizo and could see them working together very well. We looked online at some recipes but couldn’t find one that quite suited what we’d do. So, we took a few bits from a few recipes and then added some of our own ideas to create this gorgeous cod and chorizo stew.

It was amazing. Really easy to do, smelt gorgeous and was absolutely full of flavour. It’s definitely something we’d do again in the future and has given us a few more ideas of thing’s we’d like to try. If you want to have a go at making our cod and chorizo stew,

You will Need

  • 400g Cod (or 4 pieces)
  • 200g Chorizo
  • Pinch of Chilli Flakes
  • 1 Onion
  • 400g Butter beans
  • 400g Tinned tomatoes
  • 1tsp Paprika
  • 75g Baby Spinach
  • 500g New Potatoes
  • Pinch salt and pepper
  • 500ml Vegetable stock


Just a few notes on the ingredients before I start. We used a bag of frozen cod fillets from Asda. Use fresh if you prefer but frozen are much cheaper and taste just as good. I took them out of the freezer a few hours before I started cooking.

Also, you have to peel chorizo!! As I was slicing, Husband said “have you peeled it?” and I said, “you don’t peel sausage”. Apparently, chorizo has a paper or plastic cover you have to take off. I honestly had no idea. Bad foodie!

Last note, chilli flakes are super-hot. Literally just a pinch!

First, peel and chop the onion and chorizo and slice the potatoes while heating a little cooking oil in a large frying pan.

sliced potatoes and chorizo

Next, cook the onions for a few minutes until soft before adding the chorizo. Cook for a few minutes more. The chorizo releases lots of lovely oils that will turn the onions red. It’s great.

onion and chorizo

Now, drain, rinse and add the beans and add the potatoes. Mix it all together well. Add the chilli, paprika, salt and pepper and tinned tomatoes. Stir well. We were going to leave it at this but found there wasn’t enough liquid. So, we made up 500 ml of veg stock (1 cube). Add as much as you need to cover everything. For us, it was most of it.


Bring to the boil before reducing to a simmer. Cover with a lid if you have one and leave to cook for 20 minutes.

Stir well, before sprinkling in the spinach and placing the cod on top. Return the lid and cook for a further 20 minutes.


If it still seems a little too watery, leave the lid off and let it simmer for an extra 5-10 minutes. It will reduce further.

Can be served on its own, but would be amazing with some fresh crusty bed to soak up all the yummy juice.

cooking cod and chorizo stew

Cod and Chorizo Stew

Gorgeous Spanish-style fish stew. Great alone or with crusty bread to dip!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Mediterranean
Keyword: chorizo, fish
Servings: 4 People
Calories: 600kcal
Author: Donna


  • 400 g Cod or 4 pieces
  • 200 g Chorizo
  • Pinch of Chilli Flakes
  • 1 Onion
  • 400 g Butter beans
  • 400 g Tinned tomatoes
  • 1 tsp Paprika
  • 75 g Baby Spinach
  • 500 g New Potatoes
  • Pinch salt and pepper
  • 500 ml Vegetable stock


  • Heat a little oil in a large frying pan
  • Slice the onions chorizo and potatoes. Drain and rinse the butter beans. Make up 500ml of veg stock
  • Fry the onions for a few minutes until soft
  • Add the chorizo and fry for a further 5 minutes until the chorizo has released its oils
  • Add the potatoes, beans, tomatoes, paprika, chill and salt and pepper
  • Stir together well
  • Add enough of the stock to cover
  • Mix well, bring to the boil, reduce to a simmer, cover and leave to cook for 20 minutes
  • Remove the lid and stir
  • Sprinkle in the spinach and nestle the cod fillets on top
  • Re-cover and cook for a further 20 minutes
  • Uncover and leave for a little longer if the sauce still needs to thicken


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