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Prep
10 minutes
Total
30 minutes
Serves
US | Metric
Ingredients
-
4 Cod fillets
-
300 g Baby potatoes cut into half
-
1 Onion, diced
-
1 Carrot, diced
-
2 Celery sticks, diced
-
150 g Chorizo, cut into chunks
-
4 Cloves of garlic, chopped
-
400 g Tin of chopped tomatoes
-
400 ml Vegetable stock
-
400 g Tin of cannellini beans, drained
-
1 Bunch of fresh parsley
Cod & Chorizo Stew
Try this tasty recipe for a quick and easy dinner. The combination of chorizo with cod is a winner.
- Preheat the oven to 180℃.
- Par boil the potatoes for 6-7 minutes until a knife will cut through them. Drain and set aside.
- In a large frying pan, fry the onion, carrot and celery over a medium heat for 5 minutes, until the onions soften.
- Add the chorizo and cook for a further few minutes until the oil is released.
- Next, add the chopped garlic, stir well and cook for one more minute.
- Pour in the tinned chopped tomatoes, followed by the vegetable stock.
- Add the cannellini beans and the par boiled potatoes. Season and bring it to the boil.
- Stir through half of the chopped parsley. Then transfer the stew to an oven proof dish.
- Season the cod fillets then lay them over the top, submerging them slightly.
- Bake in the oven for 15 minutes, or until the fish has cooked.
- Finish with some more chopped parsley.
Discover what else is on CooklyBookly
Cod & Chorizo Stew
Try this tasty recipe for a quick and easy dinner. The combination of chorizo with cod is a winner.
Prep
10 minutes
Total
30 minutes
Serves
US | Metric
favorite
print
share
Ingredients
-
4 Cod fillets
-
300 g Baby potatoes cut into half
-
1 Onion, diced
-
1 Carrot, diced
-
2 Celery sticks, diced
-
150 g Chorizo, cut into chunks
-
4 Cloves of garlic, chopped
-
400 g Tin of chopped tomatoes
-
400 ml Vegetable stock
-
400 g Tin of cannellini beans, drained
-
1 Bunch of fresh parsley
- Preheat the oven to 180℃.
- Par boil the potatoes for 6-7 minutes until a knife will cut through them. Drain and set aside.
- In a large frying pan, fry the onion, carrot and celery over a medium heat for 5 minutes, until the onions soften.
- Add the chorizo and cook for a further few minutes until the oil is released.
- Next, add the chopped garlic, stir well and cook for one more minute.
- Pour in the tinned chopped tomatoes, followed by the vegetable stock.
- Add the cannellini beans and the par boiled potatoes. Season and bring it to the boil.
- Stir through half of the chopped parsley. Then transfer the stew to an oven proof dish.
- Season the cod fillets then lay them over the top, submerging them slightly.
- Bake in the oven for 15 minutes, or until the fish has cooked.
- Finish with some more chopped parsley.
Discover what else is on CooklyBookly