Mediterranean Cod Stew with Tomatoes, Peppers, Chilli and Crispy Chorizo

Jump to Recipe

Chunks of delicious fresh cod (you could also use hake or haddock) cooked in a rich tomato and pepper/capsicum sauce with hints of chilli and lemon, served with crispy chorizo sausage. Easy to make, but do take the time to slowly cook the onions and peppers to develop, sweeten and intensify their flavours. Serve with crispy potatoes or rice and some fresh bread to mop up this fabulous sauce.

Can this be made meat-free?

By frying the sausage slices first, and using their oil to fry the onions and peppers, the delicious chorizo flavour infuses the sauce. However, if you are wanting a meat free dish, fry the vegetables in olive oil and add some smoked paprika to balance the flavours – it will still be incredibly delicious.

We have many debates about how fish should be cooked and eaten in this house. Andrew is adamant that fish is best served simply – preferably just seasoned, floured, pan-fried and served with a squeeze of lemon. He has a strong point; fresh fish is delicious served this way and you can certainly enjoy its delicate flavour. It is also extremely quick and easy to prepare – another plus! But the girls and I also love fish in curries and flavourful sauces; this is one of our favourites. Whilst I’m happy to say that Andrew admits that he really enjoys this luscious dish which is bursting with flavour and texture, next week we’ll be back to pan-fried fish and then, I think it will be our turn for a fish curry!

How to make Mediterranean Cod with Tomatoes, Peppers, Chilli and Crispy Chorizo

Collect all your ingredients together

For the sauce –

• chorizo sausages
• red onion, peeled and chopped
• peppers – I like red and yellow – stalk and seeds removed and chopped
• cloves of garlic, peeled and crushed
• chilli flakes
• fine salt
• freshly ground black pepper
• white wine
• passata or 1 tin tomatoes

Remaining ingredients –

• fresh parsley, chopped
• fillets of cod, hake or haddock
• lemon juice
• olive oil
• fine salt
• freshly ground black pepper

Start by making the sauce:

1. Slice the chorizo and add to a hot oven-proof frying pan (no extra oil needed) and fry the chorizo over a moderate heat until lightly caramelised and slightly crispy – around 4 – 5 minutes. Remove from the pan and set aside.
2. Using the oil in the pan, add the chopped onion and cook over a moderate heat, stirring from time to time, until soft and lightly caramelised.
3. Next add the chopped peppers and cook, stirring occasionally, for a further 5 minutes, until softened.
4. After 5 minutes, add the crushed garlic and chilli flakes. Stir well and cook for a minute, stirring.
5. Pour in the wine and cook until it has almost evaporated.
6. Finally add the passata, sugar, salt and pepper. Stir to mix and cook over a low heat for 10 minutes. Stir from time to time. (Use a splatter guard or partially cover with a lid to prevent lots of mess!) Taste and adjust seasoning, if necessary.

• 

• 

• 

• 

• 

• 

• 

• 

• 

Add the fish to the sauce and cook:

1. Season the cod with salt and freshly ground black pepper.
2. Chop the parsley and add to the sauce. Stir to mix
3. Sit the cod on the sauce, sprinkle over the lemon juice and drizzle with olive oil.
4. Cook in the oven for 10 – 15 mins. When the fish is nearly cooked, remove from the oven, stir the sauce a little and add the chorizo and cook for a further 5 minutes.

• 

• 

• 

• 

• 

• 

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.