Cod and Chorizo Stew

Warming and comforting bowl of Spanish inspired stew, perfect way to brighten and warm up a dreary night This recipe is for 2 people, for more servings add cod fillets per person and an extra tin of tomatoes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

First heat up some oil in a pan, making sure it’s a big enough pan to contain the whole stew

Step 2

Then once the oil has heated up, add your chopped onions to the pan, stirring to stop them from browning, once’s they’ve started to brown add a tablespoon of water to stop the cooking and soak up the juices

Step 3

Turning the heat down slightly add the sliced chorizo into the pan with the onions, cooking it off, releasing the paprika oils from the sausage into the onions

Step 4

Once the chorizo has fried off add sliced mushrooms to the same pan and cook them off

Step 5

Once the mushrooms and chorizos are fried off, add one ton of chopped tomatoes

Step 6

Mix all the ingredients together in the pan and then add your cod fillets, one per person. Add your table spoon of stock power and half a pint of water stir together, taking care to keep the cod in tact. Once stirred place a lid on the pan

Step 7

After 5 minutes check the fish is almost cooked, if not cover again and check back in 5 minutes. Once the cod is almost cooked through add your peas and sweetcorn

Step 8

After 5 minutes and the once the cod is cooked, you are ready to serve!