This hearty cod and chorizo stew is made with flaky cod loin steaks, smoky chorizo, white cabbage, cannellini beans, and red wine in a rich tomato base. The cod steams gently on top of the vegetables and beans, staying moist and tender. It takes about 55 minutes from start to finish and serves 4.
I love making this on a cold evening when I want something warm and filling without too much effort. The smoky oils from the chorizo flavour the whole dish beautifully.
Cod and Chorizo Stew Ingredients
- 1 tbsp olive oil
- 150g cooking chorizo, thinly sliced
- 1 red onion, thinly sliced
- 1 red pepper, sliced
- 250g white cabbage, shredded
- 3 garlic cloves, finely chopped
- 1 tsp dried thyme
- 200ml red wine
- 2 tbsp tomato purée
- 1 x 400g can cannellini beans, drained and rinsed
- 4 cod loin steaks, skinned
- Salt and freshly ground black pepper
- Fresh parsley, chopped (optional, for serving)
- Lemon wedges, for serving
How To Make Cod and Chorizo Stew
- Brown the chorizo: Heat the olive oil in a large sauté pan with a lid over medium heat. Add the sliced chorizo and cook until browned on all sides and the oils have released. Remove with a slotted spoon and set aside.
- Cook the vegetables: If there is a lot of fat in the pan, spoon off all but about 2 tablespoons. Add the red onion, red pepper, and shredded cabbage. Cook over medium heat for about 10 minutes until softened.
- Add garlic and wine: Stir in the garlic and dried thyme, then cook for 2 minutes. Turn up the heat, pour in the red wine, and let it bubble for a couple of minutes to reduce slightly.
- Build the stew base: Stir in the tomato purée, drained cannellini beans, and 250ml water. Season with salt and pepper. Cover the pan and simmer until the vegetables are tender. Return the chorizo to the pan.
- Steam the cod: Season the cod steaks with salt and pepper and place them on top of the stew. Cover the pan and leave to steam gently for about 15 minutes until the cod is opaque and flakes easily.
- Serve: Sprinkle with chopped parsley if using. Serve with lemon wedges on the side for squeezing over.
What Are the Best Tips for Cod and Chorizo Stew?
- Do not stir after adding the cod: White fish is fragile and will break apart if you move it around. Let the steam do the work and keep the lid on.
- Use cooking chorizo, not cured: Cooking chorizo is softer and releases its smoky, spiced oils into the dish. Cured chorizo stays firm and will not give you the same depth of flavour.
- Try other white fish: Haddock, pollock, or hake all work well in this stew. If you enjoy cod wrapped in parma ham, you already know how well cod pairs with bold flavours.
- Do not skip the cabbage: The shredded cabbage adds a gentle sweetness that balances the spice of the chorizo perfectly.
What Should I Serve With This Stew?
This stew is a complete meal on its own thanks to the beans and vegetables, but it goes well with warm crusty bread for soaking up the juices. A simple green salad with a light vinaigrette makes a nice fresh contrast. You could also serve it alongside steamed new potatoes or rice.
If you enjoy hearty one-pot meals, the chicken and chorizo recipe is another great option.
How Should I Store Leftover Stew?
Let the stew cool completely before transferring it to an airtight container. It will keep in the fridge for up to 2 days. The fish may soften a little when reheated, so warm it gently over a low heat.
This stew does not freeze well because the cod becomes mushy after thawing. It is best enjoyed fresh on the day you make it.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 450 kcal
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 80mg
- Sodium: 1.2g
- Total Carbohydrate: 20g
- Dietary Fibre: 5g
- Sugars: 7g
- Protein: 40g
Frequently Asked Questions
Can I make cod and chorizo stew ahead of time? You can prepare the stew base with the vegetables and beans up to a day ahead. Store it in the fridge and add the cod just before serving, steaming it fresh for the best texture.
How does the Hairy Bikers cod and chorizo stew compare to Supergolden Bakes? The Hairy Bikers version uses red wine, white beans, and cabbage for a heartier base. Supergolden Bakes uses chickpeas and potatoes in a lighter tomato broth.
What can I use instead of red wine in this stew? You can use chicken or vegetable stock with a splash of red wine vinegar for a similar depth of flavour. The acidity helps cut through the richness of the chorizo.
Is this stew suitable for a gluten-free diet? Yes, this stew is naturally gluten-free as long as you check your chorizo does not contain any wheat-based fillers. Most good quality cooking chorizo is gluten-free.
Can I add other vegetables to this stew? Spinach, kale, or courgette work well stirred in during the last few minutes. Browse our cod recipes collection for more ways to cook with cod.
You May Also Like:
- Hairy Bikers Smoked Haddock Chowder Recipe
- Hairy Bikers Cod Wrapped in Parma Ham Recipe
- Hairy Bikers Chicken and Chorizo Recipe
Hairy Bikers Cod And Chorizo Stew Recipe
Description
This Hairy Bikers cod and chorizo stew brings together smoky chorizo, tender cod loin steaks, cannellini beans, and shredded cabbage in a red wine and tomato base. Ready in about 55 minutes, it serves 4 and needs just some crusty bread on the side.
Ingredients
Instructions
- Heat olive oil in a large sauté pan with a lid. Brown the chorizo on all sides until the oils release. Remove with a slotted spoon and set aside.
- Spoon off excess fat, leaving about 2 tablespoons. Add the red onion, pepper, and shredded cabbage. Cook over medium heat for about 10 minutes until softened.
- Stir in the garlic and thyme, cook for 2 minutes. Turn up the heat, pour in the red wine, and let it reduce for a couple of minutes.
- Stir in the tomato purée, drained beans, and 250ml water. Season with salt and pepper. Cover and simmer until the vegetables are tender. Return the chorizo to the pan.
- Season the cod steaks and place them on top of the stew. Cover and steam gently for about 15 minutes until the cod is opaque and flakes easily. Serve with parsley and lemon wedges.
