Written for one request, published for everyone
Cod Braised with Chorizo, Chickpeas and Tomatoes
Cod poached in a smoky one-pan chorizo, chickpea and tomato stew on the hob.
- Total
- 30 min
- Hands on
- 25 min
- Serves
- 2
- Method
- hob
- Cuisine
- Spanish
Per serving · estimated
- Energy
- 620 kcal
- Protein
- 45 g
- Fat
- 32 g
- Carbs
- 40 g
Method
Step 1 of 10
Peel and slice the onion into thin half-moons.
Onion
Step 2 of 10
Slice the garlic thinly and dice the chorizo.
Garlic
Cooking chorizo
Step 3 of 10
Heat the olive oil in a wide pan over medium heat and fry the chorizo for 3 minutes until its red oil runs.
Olive oil- Cooking chorizo
Step 4 of 10
Add the onion and garlic and cook for 5 minutes until soft and glassy.
- Onion
- Garlic
What ‘ready’ looks like Step 5 of 10
Stir in the smoked paprika and cook for 30 seconds.
Smoked paprika
Step 6 of 10
Halve the cherry tomatoes and add them to the pan, cooking for 4 minutes until the skins blister and juices run.
Cherry tomatoes
What ‘ready’ looks like Step 7 of 10
Drain and rinse the chickpeas, then stir them in with the water and bring to a gentle simmer.
Chickpeas
Water
Step 8 of 10
Season the cod, nestle it into the stew and cover the pan.
Cod fillets
Salt
Black pepper
Step 9 of 10
Simmer for 8 minutes until the cod flakes cleanly and reaches 63 °C.
- Cod fillets
What ‘ready’ looks like Step 10 of 10
Chop the parsley, scatter over the pan and serve straight from it.
Flat-leaf parsley
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.