Sarson’s Signature Cod & Chorizo Stew
This cod and chorizo stew recipe gives you a dish that looks impressive in the middle of the table yet is so easy to make at home. It's hearty and warming, and just as perfect for weeknight dinners as it is for weekend dinner parties.
To make this cod and chorizo stew, all you have to do is combine your ingredients, including the white fish, chorizo sausage, tomatoes and beens, in a hot pan then bake in the oven until the fish is tender.
The not-so-secret ingredient that takes this dish above the rest is Sarson's Signature Seasoned Malt Vinegar. Sarson's and fish is a classic combination, of course, but Sarson's Signature Seasoned Malt Vinegar has that extra depth of flavour that can add layers of richness to any stew. Here, it complements the juicy chorizo and meaty cod wonderfully.
Ingredients
- 3 tbsp Sarson’s Signature Seasoned Malt Vinegar, plus more to finish
- 4 cod fillets, skinless
- 2 soft chorizo sausages, sliced into bite-sized pieces
- 570g cannellini or butter beans
- 1 tbsp tomato paste, heaped
- 200g passata
- 200ml chicken stock
- 1 large handful of cherry tomatoes, halved
- ½ red onion, sliced
- 5 cloves garlic, sliced or crushed
- Handful of flatleaf parsley, finely sliced
- Salt and pepper, to season
- Lemon zest, to finish
- Oil, for cooking
Method
- Preheat the oven to 180C.
- Add the chorizo to a skillet or oven-proof pan on medium heat and begin to cook out. Once they have taken colour and released some fat, add the onion and garlic. Cook until the onions have softened. Add the tomato puree and cook for a further 2 minutes. Add the Sarson’s and cherry tomatoes followed by the passata and chicken stock. Bring to a boil and reduce by around a quarter. Add the beans then bring back to the boil. Take off the heat, season to taste.
- Place the fish on top of the beans. Bake in the oven for 10 minutes or until the fish is just cooked. Grate over the lemon zest and sprinkle over the parsley.
- Serve with crusty bread and a side salad. Enjoy!