This wonderful dish popped up on our foodie radar again the other day.
I referenced it when I wrote about our recent meal of Steamed Salmon With Bacon, Broccolini, and Asparagus, as another example of how wonderful the combination of pig and fish can be.
I then started wondering how long it had been since I’d actually cooked it. To my horror, I honestly couldn’t remember the last time this dish had winged its way out of the Home Kitchen.
I think this is partly down to the problems associated with sourcing good chorizo.
Far too often you sadly happen across stuff chock full of all sorts of unnecessary filler, colourings, and sweeteners, when all you really want is pig and spices. Sure, they call them chorizo, but just because a car’s old, black, and American it doesn’t automatically make it a Model T, does it?
Still, I was determined to make this dish again, no matter how long it took to find good sausage. Thankfully, I had an ecological supermarket to fall back on, the rather wonderful Green Matmarknad. I was hoping they might have a decent chorizo on sale, and they didn’t disappoint me.
Quick Chorizo and Cod Stew
- 3 × 140g cod steaks, cut into large, bite sized chunks
- 2 × 200g Chorizo sausages
- 3 banana shallots, finely chopped
- 4 cloves of garlic, minced
- 2 sticks of celery, finely chopped
- 1 tsp smoked Spanish paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 400ml tin/tetra-pack of chopped tomatoes
- olive oil
- Cut the chorizo in half through the middle, and then cut the halves in half again, this time through their length. Now, carefully peel off the outer skin. Take the peeled sections, and chop them into pieces about as large as a finger nail.
- Heat 2 tbsp of olive oil over medium heat in a large non-stick pan. Stir fry the chorizo pieces until they get a good colour, and release their oil into the pan, about 5 minutes or so. Remove the chorizo pieces from the pan with a slotted spoon, leaving the oil behind.
- Add the celery to the pan. Stir fry for 3 minutes.
- Add the shallots and the garlic. Stir fry for a further 2 minutes.
- Add the smoked Spanish paprika, dried thyme, and the dried rosemary to the pan. Stir fry for a further 2 minutes.
- Add the chopped tomatoes. Stir well, and bring up to a simmer. Cook for about 15 minutes or so.
- Add the cod chunks. Return to a simmer, and continue to cook until the cod is done, i.e. when it turns completely white and starts to flake.
- Remove the pan from the heat. Serve.
We served this very filling, tasty stew with nothing more fancy than plain steamed cauliflower, which was a perfect contrast to the spicy, rich flavours, not to mention perfect for mopping up the sauce, too.
- Melt In Your Mouth Monday
- Mad Skills Party
- A Round Tuit
- Mix It Up Monday
- Inspiration Monday
- Craftastic Monday
- Much Ado About Monday
- What’d You Do This Weekend
- Lou Lou Girls
- Anti Procrastination Tuesday
- Handmade Tuesdays
- Tutorial Tuesday
- One Project At A Time
- Totally Talented Tuesdays
- Two Cup Tuesday
- Treasure Box Tuesday
- Simple Supper Tuesday
- Time To Sparkle