RECIPE - Cod & Chorizo stew

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The perfect winter warmer….this stew can be cooked really quickly for a perfect mid week dinner. This serves two with a little bit extra that can be served with some grains as a lunchtime option for the next day. It is suitable for freezing (minus the fish) if you want to double up on portions aswell


2 cod fillets

1 onion

Celery - a couple of stalks is perfect

2 cloves of garlic

1 tsp of smoked paprika

1 vegetable or fish stock cube

1 tin of chickpeas

A couple of handfuls of kale or spinach

A punch of parsley


  • Dice the onion, garlic and celery and chorizo

  • Heat a very small amount of oil in a pan. You don’t need much at all as the chorizo will release its own fat.

  • Add the onion, garlic, celery and chorizo to the pan and then add the smoked paprika

  • Soften for a few minutes

  • In the meantime boil the kettle

  • Add the chopped tomatoes to the pan

  • Put the stock cube in the empty tin and add the hot water to it. Be careful the tin will be hot so lift it with an oven glove. Add the stock to the pan

  • Once mixed together add the fish to the pan either whole or in pieces whatever you prefer. Leave to simmer on a medium heat until it reaches the consistency you like.

  • After this time add the drained and rinsed chickpeas and your greens (kale, spinach) and allow to cook for another 5 minutes.

  • Season well with salt and pepper prior to serving

  • Dress with your parsley and enjoy.

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Lauren Healy