Cod and chorizo stew
TIP YOU COULD SWAP THE CHORIZO FOR STREAKY BACON AND ADD A GENEROUS TBSP OF SWEET SMOKED PAPRIKA SO YOU DON’T LOSE ANY SMOKINESS.
SERVES 4
We adore this stew. It’s quick to make but full of flavour (and tastes even better as leftovers the next day).
YOU WILL NEED
2tbsp olive oil
200g cooking chorizo, chopped into bite-sized chunks
1 large onion, roughly chopped
3 garlic cloves, finely sliced
2 celery sticks, chopped
2 red peppers, deseeded and chopped 1tsp coriander seeds
1tsp fennel seeds
400ml red wine
1tbsp tomato puree
2 x 400g cans of chopped tomatoes ½tsp dried chilli flakes
200g couscous
1 vegetable stock cube
300ml boiling water
400g cod fillets
½ bunch of flat-leaf parsley leaves 1 lemon, cut into wedges
HOW TO DO IT
1 Heat the olive oil in a large pan over a medium heat and chuck in the chorizo.
Fry for a few mins or until it starts to release a little oil, then add the onion and garlic and fry for a further 5 mins.
2 Add the celery and peppers, along with the coriander and fennel seeds, and fry for a further 5 mins. Pour in the wine and let it evaporate a little, then add the tomato puree, chopped tomatoes and dried chilli flakes and season with salt and pepper.
3 Meanwhile, bring the kettle to the boil. Place the couscous in a medium mixing bowl. Pop the stock cube into a measuring jug and pour over the measured boiling water; give it a good mix. Pour 200ml of the stock over the couscous and cover or place a lid on top. Leave to steam for 5-8 mins.
4 Pour the remaining stock into the tomato pan and bring to the boil.
5 Carefully nestle the cod fillets into the sauce so they are mostly covered, then pop a lid on the pan and simmer for 5 mins.
6 Fluff the couscous with a fork. When the fish is lovely and flaky, serve the stew with a sprinkle of parsley leaves, with lemon wedges and some fluffy couscous on the side.