Best 3 Cod Chorizo Stew Recipes

Cod chorizo stew combines succulent cod, smoky chorizo, and vibrant vegetables in a flavorful broth for a comforting and delectable dish. Whether you're looking for a hearty meal to warm you up on a cold winter's day or a vibrant addition to your summer gatherings, this stew delivers both satisfaction and convenience, making it a popular choice among home cooks. With its blend of savory ingredients and easy-to-follow instructions, this article will guide you through the steps of creating an exceptional cod chorizo stew that will leave a lasting impression on your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

COD STEW WITH TOMATOES, KALE AND CHORIZO

Cod Stew With Tomatoes, Kale And Chorizo image

Provided by Molly O'Neill

Categories dinner, one pot, soups and stews, main course

Time 1h

Yield Four servings

Number Of Ingredients 10

Ingredients

6 ounces chorizo, thinly sliced
3 cloves garlic, peeled and minced
1 small onion, peeled and chopped
8 cups stemmed and torn kale
5 large red potatoes, cut into 1/2-inch chunks
1 28-ounce can plum tomatoes, drained and coarsely chopped
2 cups water
1 1/2 teaspoons salt
Freshly ground pepper to taste
4 4-ounce cod fillets

Steps:

Heat a large pot over medium heat. Add the chorizo and cook until browned, about 5 minutes. Add the garlic and onion and cook until soft, about 5 minutes. Stir in the kale, potatoes, tomatoes and water and bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring twice. Uncover, raise the heat slightly and cook for 20 minutes longer. Stir in the salt and pepper.
Place the cod over the liquid, cover and simmer until just cooked through, about 5 minutes. Using a wide spatula, carefully transfer the fillets to shallow soup bowls. Spoon the stew over the cod and serve immediately.

Nutrition Facts : @context http, Calories 679, UnsaturatedFat 10 grams, Carbohydrate 89 grams, Fat 18 grams, Fiber 12 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 1570 milligrams, Sugar 13 grams

CHORIZO-COD-POTATO STEW

Chorizo-Cod-Potato Stew image

Make and share this Chorizo-Cod-Potato Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories < 60 Mins

Time 51m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
1/2 lb chorizo sausage or 1/2 lb andouille sausage, thinly sliced
5 red boiling potatoes or 5 white boiling potatoes, cut in half, then thinly sliced into half moons
1 large onion, chopped
1 carrot, peeled, thinly sliced in half, and sliced into half moons
4 garlic cloves, chopped
salt
black pepper
1 cup dry white wine
1 (14 ounce) can diced fired-roasted tomatoes
1 quart chicken stock
2 jarred roasted red peppers, chopped
1 1/2 lbs fresh cod, cut into 2-inch chunks
1/2 cup fresh flat-leaf parsley

Steps:

Preheat a soup pot over med-high heat with the oil.
Add in the sliced chorizo; cook/stirring frequently, for 2 minutes.
Add in the potatoes; continue to cook for 2 minutes.
Add in the onions, carrots, and garlic; season with salt and pepper, and cook/stirring frequently, for 5 minutes.
Add in the white wine and cook for 3 minutes.
Add the tomatoes, chicken stock, and red peppers; bring to a simmer and cook for 5 minutes.
You want the soup to be at a gently simmer before you add the fish so, if necessary, turn the heat down a little.
Add in the cod; gently simmer 3-4 minutes, or until the fish is cooked through.
Finish the soup with the parsley; taste for seasonings and serve.

Nutrition Facts : Calories 787.3, Fat 33, SaturatedFat 10.2, Cholesterol 130.2, Sodium 1166.3, Carbohydrate 55.9, Fiber 5.5, Sugar 10.9, Protein 55

CHORIZO-COD-POTATO STEW

Chorizo-Cod-Potato Stew image

Categories Potato Stew Cod Simmer

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1/2 pound chorizo or andouille sausage, thinly sliced
5 red or white boiling potatoes, cut in half, then thinly sliced into half moons
1 large onion, chopped
1 carrot, peeled, cut in half lengthwise, and sliced into half moons
4 garlic cloves, chopped
Salt and black pepper
1 cup dry white wine (eyeball it)
1 14-ounce can diced fire-roasted tomatoes
1 quart chicken stock
2 jarred roasted red peppers,chopped
1 1/2 pounds fresh cod, cut into 2-inch chunks
1/2 cup fresh flat-leaf parsley, a couple of generous handfuls, chopped

Steps:

Preheat a soup pot over medium-high heat with the EVOO. Add the sliced chorizo and cook, stirring frequently, for 2 minutes. Add the potatoes and continue to cook for 2 minutes. Add the onions, carrots, and garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes. Add the white wine and cook for 3 minutes. Add the fire-roasted tomatoes, chicken stock, and roasted red peppers, bring up to a simmer and cook for 5 minutes. You want the soup to be at a gentle simmer before you add the fish so, if necessary, turn the heat down a little. Add the cod. Gently simmer for 3 to 4 minutes, or until the fish is cooked through. Finish the soup with the parsley, taste for seasoning, and serve.

Tips:

To make the stew even more flavorful, use a combination of fresh and dried chorizo.
If you can't find cod, you can substitute another white fish, such as tilapia or halibut.
Don't be afraid to adjust the amount of saffron to your taste. A little goes a long way!
Serve the stew with a side of crusty bread or rice to soak up the delicious sauce.

Conclusion:

This cod and chorizo stew is a hearty and flavorful dish that is perfect for a cold winter night. The combination of cod, chorizo, and saffron creates a rich and complex flavor that is sure to please everyone at the table. So next time you're looking for a delicious and easy-to-make stew, give this recipe a try.