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Cod and Chorizo Stew

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Seafood Shack: Food & Tales from Ullapool

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

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

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Alison Stattersfield
from United Kingdom

I agree, a delicious recipe, beautifully spicy. I liked the addition of the sour cream to cut some of that spice. But I wasn't sure it needed the fish! It got rather lost in all those flavours.

Liz Wager
from United Kingdom

Delicious! This is now one of my go-to recipes, although I don't agree that it needs sour cream -- it's quite tasty enough without. Adding honey helps counteract the acidity of tinned tomatoes -- a clever trick.

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