Spanish Chorizo & Fish Stew

How to make a Spanish Chorizo And Fish Stew.

Ingredients: Serves 4.

  • 500g Baby Potatoes, cut in halves.
  • 4 Cod Fillets.
  • 1 Onion, finely sliced.
  • 100g/ 3.5oz Chorizo, diced.
  • 100g/ 3.5oz Olives without stones, drained.
  • 12 Cherry Tomatoes, halved.
  • 1 Vegetable Stock Cube.
  • 500g/ 17oz of Jar of Tomato Frito, or Italian Tomato Passata.
  • Olive Oil.
  • Tablespoon of Fresh Parsley, chopped.
  • 1 Lemon, cut into wedges.
  • 1 Teaspoon of Paprika.
  • 1/2 Teaspoon of Smoked Paprika.
  • Water.
  • Salt and Pepper.


Preheat the oven to 200°C/ 390F/Gas 6

  • Put the potatoes in a large pan of water.
  • Bring to the boil and simmer for 10 mins, then drain.
  • Meanwhile, heat half the oil in an ovenproof frying pan and cook the onion for 5 mins, until soft.
  • Add the chorizo cook for another 2 mins.
  • Then add the tomato frito (passata) to the frying pan.
  • Swill the jar with 150ml/ 5floz of water and add the vegetable stock cube.
  • Then add the stock to the pan.
  • Next add the paprikas and stir.
  • Sprinkle the olives into the pan.
  • Season with salt and pepper.
  • Carefully place the cod fillets into the pan.
  • Distribute the tomato halves over the top.
  • Transfer to the oven and bake for 10 mins.
  • Meanwhile, pour some olive oil in a large frying pan, enough to cover the base, and sauté the potatoes for 15 mins, until golden.
  • Now take the fish out of the oven, and sprinkle fresh parsley on top.
  • Serve with the lemon wedges and potatoes.
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