Cod & Chorizo Stew

The weather had been fractious all day and by evening it was building itself up into a proper little temper tantrum – the wind was flinging things around streets and gardens, and the rain was sounding like small stones as it hit the windows in intermittent bursts.  It was a night most conducive to snuggling on the sofa, watching something silly on TV and eating something from a bowl.

Served codI’d taken some cod loin out of the freezer, intending to have it roasted with vegetables, but that plan was quickly cancelled in favour of this cod and chorizo stew.

In the process of making it I discovered a terrible gap in our spice collection…

Edvard_Munch_-_The_Scream_-_Google_Art_Project…no smoked paprika!! 😉

I’ve included paprika in the recipe because, although good without, the dish needed it to elevate it to wonderful status.

Ingredients
300g cod loin, cut into chunks
A splosh of olive oil
2 onions, diced
2 carrots, diced
2-3 celery sticks, diced
2 garlic cloves, minced
100g chorizo, diced
1 red bell pepper, chopped
½-1 teaspoon dried oregano
½-1 teaspoon hot smoked paprika
3-4 sprigs fresh thyme, leaves stripped
Approx. 250ml dry cider (or dry white wine)
2 tins chopped tomatoes
10-12 cherry tomatoes
1 vegetable stockpot (or stock cube)
Sea salt and freshly ground black pepper
Music

(Always makes me think of Chef J 🙂 )

First, make sure the living room’s ready for your return – close the curtains, turn on the lamps, get the cushions just how you like them…

Ok, now we’re ready to cook!
Diced onion, celery and carrotYou need a pan with a lid.  Heat the oil in that pan and add chopped onions, celery and carrot.  Swish everything around to make sure it’s well mixed and lightly coated with oil.  Cook over a low temperature, with the lid on, for 15-20 minutes.  Stir and prod occasionally.

Chopped chorizo and dried oregano

Add chorizo, oregano, garlic, smoked paprika, and most of the thyme (keep some back for garnish) and cook for a further 3-5 minutes.Chopped red pepperAdd chopped pepper and continue to cook over a low heat, with the lid on, until your pepper is just soft around the edges and your mix looks…Cooked soffritto with chorizo and peppers…something like this!

CiderTurn up the heat a little, add cider (or wine) and simmer with the lid off until the liquid is reduced by about half.

Cherry tomatoes

Veg stockpot

Add tinned tomatoes, cherry tomatoes and stockpot (or cube).  Simmer for 10-15 minutes, with the lid off, until liquid has reduced and started to thicken.From this to this

Before and after reduction: not the best pictures but if you click on them to enlarge and study them quite closely, like a spot the difference, you can see the changes 😉
Add cod chunksAdd cod chunks, pop the lid back on and cook for a further 3-5 minutes, or until the fish is just cooked through.

Cooked codSeason to taste, sprinkle over reserved thyme and serve with mashed potatoes or crusty bread.  Or both.

Cod & Chorizo Stew with Mashed PotatoesNow, take your bowl and go snuggle up in your cosy living room 🙂
x

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