Cod and Chorizo Stew

Name: Cod and Chorizo Stew
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 tsp smoked paprika; 100 g chorizo, sliced and halved into nice chunks; 1 tsp cayenne pepper; salt and pepper; dash of vegetable or rapeseed oil; 1 tsp ground cumin; 2 garlic cloves, finely chopped; 4 tbsp sour cream; 4 pittas, toasted; 1 tbsp honey; 1 white onion, chopped; 1 tbsp tomato purée; 1 red pepper, chopped; 1 x 400 g tin chickpeas, drained and rinsed; 2 x 400 g tin chopped tomatoes; 1 fish stock cube; 4 skinless cod fillets (about 600 g) cut into large chunks; 4 wedges lemon; 4 handfuls of curly kale, sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

This is a wonderful heart-warming stew; it just feels wholesome and homely. The sour cream on top is, we think, really important and creates a lovely smooth finish. In the Shack, we always serve it with lemon and herb couscous and it goes down a storm.

Ingredients

dash of vegetable or rapeseed oil
100 g chorizo, sliced and halved into nice chunks
1

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
Scotland

Method

Put your saucepan on a medium heat and add the oil and chorizo. Cook until the chorizo releases its oil, then add in the onions, garlic and red pepper. Cook these down for about five minutes until soft and sweet. 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