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This Cod and Chorizo Stew is a tasty, one-pan meal which is naturally gluten free and great for cooking on a budget. The flaky cod cooks in the spicy chorizo, tomato and red pepper sauce, delicately seasoned with oregano, chilli and fennel.
This Cod and Chorizo Stew is a Great Fish Supper
- Why choose this recipe? If you want an easy, one-pan meal which is filled with flavour and packed with protein, this Cod Chorizo and Butterbean Stew is for you! It’s great for batch cooking to save money too!
- Top Tip: If you want to make a big batch of this chorizo and cod stew, I recommend making double the amount of the sauce and freezing it. Then simply reheat and add the cod to cook fresh before serving.
- Serving Suggestions: You can serve this tasty fish stew with anything from rice or crispy parmentier potatoes to crusty gluten free baguettes or even a nice heap of air fryer chips.
Ingredients and Substitutions
There’s a printable recipe card below for this cod and chorizo stew with the full quantities. But here are the main ingredients and ideas for any swaps.
- Chorizo: You can buy pre-chopped or a whole chorizo sausage and slice it up.
- Red Onion
- Red Pepper: Or swap for a yellow, orange or green pepper, diced tomatoes, or even chunks of courgette or aubergine. Add as much veg as you like!
- Chilli: I tend to use frozen chopped chilli or chilli paste for ease. Omit for a less spicy recipe if you don’t like the heat!
- Fennel Seeds: I love the subtle aniseed taste of fennel with fish, but omit these if you’re not a fan.
- Tomatoes: I used tinned, chopped tomatoes for ease and to keep costs down.
- Butter Beans: You can use any beans you like though – cannellini beans, haricot beans and black beans all work well. Or use mixed beans instead!
- Cod Fillets: Or any white fish will work, like haddock or basa fillets.
How to Make Cod and Chorizo Stew
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this cod and chorizo stew is to make.
Storing and Freezing Instructions
TO STORE: Any leftover stew can be kept in the fridge for 1-2 days. Reheat thoroughly before serving up. You can also store the stew (minus the fish) in the fridge for 3-5 days and then reheat in a pan, adding the fish to cook fresh.
TO FREEZE: You can freeze leftovers of this fish and chorizo stew – I like to freeze mine in portions so I can easily just defrost what is needed.
More Fish Recipes
If you like this easy cod and chorizo stew recipe then make sure you check out these other gluten free fish recipes too…
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Place the pan on a medium heat then add the chorizo pieces. Fry for 2-3 minutes until it starts to crisp up. It should release enough oil but you can add a little extra olive oil here if the pan is a bit dry.
Add the red onion, garlic, chilli, fennel and oregano and fry on a low heat for 5 minutes until the onion starts to soften.
Add the sliced red pepper, mix well and fry for another 2 minutes.
Pour in the tinned tomatoes and drained butter beans, mix well. Bring to a simmer, place the lid on the pan and simmer for 5 minutes.
Remove the lid. Nestle the cod fillets into the sauce, place the lid back on then cook for another 5 minutes or until the fish is cooked through. Serve garnished with fresh parsley and a lemon wedge, with rice or crusty gluten free bread.
- Storing: Any leftover cod and chorizo stew should be kept in the fridge or frozen. Simply reheat thoroughly in the microwave before eating.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Cod and Chorizo Stew and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Serving: 1portion | Calories: 901kcal | Carbohydrates: 13g | Protein: 169g | Fat: 15g
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